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Orange Chiffon Cake(Pic & recipe by Florence)
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Florence
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Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Thu Nov 04, 2004 5:19 pm    Post subject: Orange Chiffon Cake(Pic & recipe by Florence) Reply with quote



Sashimi wrote:
Hi Florence

Looks great!

Can you share the recipe? thought of baking one this weekend. Also would be grateful if you can provide tips on how to convert it into a orange chiffon cake.

Thanks!


Recipe for ORANGE CHIFFON CAKE (for 20cm chiffon cake pan)
Ingredients:
115g Cake Flour
3/4 tsp Baking powder

85ml Warm orange juice (I used packet 100% OJ and put it in hot water bath)
Grated zest of 1 large orange

5 egg yolk + 30g castor sugar + Salt 1/4 tsp
5 egg white + 50g castor sugar + 1/2 tsp cream of tartar

60ml Corn oil
1/2 tsp Vanilla essence or 2 tsp Rum

Method:
1. Sieve flour and baking powder.
2. Use hand whisk to whisk egg yolk until creamy and light in colour.
Add in corn oil then warm orange juice and rum.
3. Add in flour mixture into yolk mixture lightly. Add in orange zest.
4. Beat egg white with electric beater until big bubbles formed.
Sprinkle in cream of tartar and beat until it is white in colour.
Add in 50g sugar 3 times (a little at a time) and beat until stiff perks
formed. About 8 - 10 minutes for 150w egg beater.
5. Pour 1/2 egg white into flour mixture in (3) and blend well.
6. Pour flour mixture into the rest of the egg white and blend well.
7. Bake at 175C for 45 minutes or until cooked.
8. Invert the cooked cake during cooling process.

Notes:
This is the best Orange Chiffon I've tasted so far and hope you will like it too! If you do bake one, please post your comments OK!


Last edited by Florence on Tue Jan 25, 2005 10:55 pm; edited 4 times in total
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Sashimi
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Joined: 21 Jul 2004
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Location: Goldenhill, Singapore

PostPosted: Thu Nov 04, 2004 5:26 pm    Post subject: Reply with quote

Thanks, Florence

I'm a novice, so hope you don't mind a few questions:

1. Can I use fresh OJ from the fridge?
2. Can I substitute something else for cake flour? Eg. sifted plain flour?
3. Total sugar = 150 g? Or mix 50 g sugar into egg white mixture over 3 times?
4. Do we mix steps 5 and 6 before baking?

Thanks.
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Florence
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Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Thu Nov 04, 2004 5:32 pm    Post subject: Reply with quote

Sashimi wrote:
Thanks, Florence

I'm a novice, so hope you don't mind a few questions:

1. Can I use fresh OJ from the fridge?
2. Can I substitute something else for cake flour? Eg. sifted plain flour?
3. Total sugar = 150 g? Or mix 50 g sugar into egg white mixture over 3 times?
4. Do we mix steps 5 and 6 before baking?

Thanks.


1. You mean cold OJ, no should warm it. Effect on yolk.
2. Plain flour - remove 2 tbsp and replace with 2 tbsp corn starch.
3. 50g over 3 times
4. Yes
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shirley
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Joined: 31 Aug 2004
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Location: Tampines

PostPosted: Fri Nov 05, 2004 4:03 pm    Post subject: Reply with quote

Wow...u r a professional baker? Jus saw yr photos, all the cakes look so yummy. Please share more of yr cake recipe. I am keen to try this orange chiffon but i do not have the chiffon cake tin. Can i use a normal cake tin?
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Sashimi
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PostPosted: Fri Nov 05, 2004 4:35 pm    Post subject: Reply with quote

Novice speaking here, but I read from another website that you can use a normal tin, but you have to find a way to invert the cake (while in the tin) while its cooling, cos it will have an effect on how the cake sets.

Another consideration is the height of the completed cake. Not sure if a normal cake tin will be high enough for chiffon cake?
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Florence
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Joined: 22 Oct 2004
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Location: Hong Kong

PostPosted: Fri Nov 05, 2004 5:57 pm    Post subject: Reply with quote

shirley wrote:
Wow...u r a professional baker? Jus saw yr photos, all the cakes look so yummy. Please share more of yr cake recipe. I am keen to try this orange chiffon but i do not have the chiffon cake tin. Can i use a normal cake tin?


Hi there,

I used a 18cm Chiffon Pan, if u don't have one, you can use a 20cm round pan so that width of the round cake pan will contain the height of the chiffon pan.

Please try this cake, it is really very very nice and light. Remember to whip the egg white until stiff perks formed as the egg white is the support for this cake.
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shirley
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PostPosted: Sat Nov 06, 2004 12:15 am    Post subject: Reply with quote

Florence wrote:
shirley wrote:
Wow...u r a professional baker? Jus saw yr photos, all the cakes look so yummy. Please share more of yr cake recipe. I am keen to try this orange chiffon but i do not have the chiffon cake tin. Can i use a normal cake tin?


Hi there,

I used a 18cm Chiffon Pan, if u don't have one, you can use a 20cm round pan so that width of the round cake pan will contain the height of the chiffon pan.

Please try this cake, it is really very very nice and light. Remember to whip the egg white until stiff perks formed as the egg white is the support for this cake.


Thanks Florence.
One more Q, I went to supermart just now and was stumbled when buying orange juice cos there is two type, one with pulp and the other without. Which one should i buy?

I will go to PH to buy the tin. But first like to check with u, the chiffon tin is the one that the base can be remove and has a centre piece, right? I saw metro selling the chiffon tin with the centre piece but base not removable, can this be use?

Sori to trouble u with so many questions.
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Florence
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Joined: 22 Oct 2004
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Location: Hong Kong

PostPosted: Sat Nov 06, 2004 10:25 am    Post subject: Reply with quote

Quote:

Thanks Florence.
One more Q, I went to supermart just now and was stumbled when buying orange juice cos there is two type, one with pulp and the other without. Which one should i buy?

I will go to PH to buy the tin. But first like to check with u, the chiffon tin is the one that the base can be remove and has a centre piece, right? I saw metro selling the chiffon tin with the centre piece but base not removable, can this be use?

Sori to trouble u with so many questions.


Either kind of OJ will do. I used 100% OJ with pulp.

It's best to use cake pan with removable base - more convenient. My sister bought me one (see under my photos for Tools & Utensils) from a provision shop in BLK 846 in Yishun and it costs only S$5.90 for 18cm cake pan
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shirley
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PostPosted: Sat Nov 06, 2004 10:52 am    Post subject: Reply with quote

[quote="Florence"]
Quote:


Either kind of OJ will do. I used 100% OJ with pulp.

It's best to use cake pan with removable base - more convenient. My sister bought me one (see under my photos for Tools & Utensils) from a provision shop in BLK 846 in Yishun and it costs only S$5.90 for 18cm cake pan


I cant find 'Tools & Utensils' in yr photo album, http://tw.pg.photos.yahoo.com/ph/wlteef/album?.dir=2c7a&.src=ph,
only have 'My cake". Can u link me to it. Btw yr yahoo photo is in Chinese right?
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Florence
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Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Sat Nov 06, 2004 11:18 am    Post subject: Reply with quote

Sorry, the link to TOOLS & UTENSILS should be


http://tw.pg.photos.yahoo.com/ph/wlteef/album?.dir=a916

Please try again.


Last edited by Florence on Wed Nov 10, 2004 8:17 am; edited 2 times in total
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shirley
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PostPosted: Sat Nov 06, 2004 2:28 pm    Post subject: Reply with quote

I buy everything already. Ready to bake. Tomorrow i will try then let u know. Where did u get the cake container from, in HongKong or Singapore? I am trying to find one high enough cos my tupperware container is a bit too shallow.
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Florence
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Joined: 22 Oct 2004
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Location: Hong Kong

PostPosted: Sat Nov 06, 2004 3:18 pm    Post subject: Reply with quote

shirley wrote:
I buy everything already. Ready to bake. Tomorrow i will try then let u know. Where did u get the cake container from, in HongKong or Singapore? I am trying to find one high enough cos my tupperware container is a bit too shallow.


Got it as a gift from a friend who was in Perth during the summer holidays.
The brand is DECOR. If you can find DECOR storage products they might have it.
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shirley
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PostPosted: Sun Nov 07, 2004 4:52 pm    Post subject: Reply with quote

My orange chiffon cake. It really so.... soft, not too sweet and a beautiful light orange colour. Yumm.
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Florence
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Joined: 22 Oct 2004
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PostPosted: Sun Nov 07, 2004 6:32 pm    Post subject: Reply with quote

shirley wrote:
My orange chiffon cake. It really so.... soft, not too sweet and a beautiful light orange colour. Yumm.


Wow! Good work. Did u like it? Taste better than the ones you buy from store right. The sweetness is just right because I have adjusted the sugar level after a few tries.

Is it all gone yet? When I baked this cake the last time my sister was in HK, she ate half of it. She said the cake is so light and fluffy that it feels like eating wind.

Tips: To get rid of big bubbles in the cake batter, bang the ready to bake batter 3 times while in the cake pan. After the cake is cooked, remove it from the oven and give it 1 big bang before you invert it to cool.
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shirley
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PostPosted: Mon Nov 08, 2004 4:36 pm    Post subject: Reply with quote

Florence wrote:
shirley wrote:
My orange chiffon cake. It really so.... soft, not too sweet and a beautiful light orange colour. Yumm.


Wow! Good work. Did u like it? Taste better than the ones you buy from store right. The sweetness is just right because I have adjusted the sugar level after a few tries.

Is it all gone yet? When I baked this cake the last time my sister was in HK, she ate half of it. She said the cake is so light and fluffy that it feels like eating wind.

Tips: To get rid of big bubbles in the cake batter, bang the ready to bake batter 3 times while in the cake pan. After the cake is cooked, remove it from the oven and give it 1 big bang before you invert it to cool.


Definitely better than from the store. I always find store bought one the texture a bit rough and way too sweet.

Its all gone in a jiffy. Its so easy to eat and u just cant stop. Yr sis description is so correct. My dh n ds love it. This is definitely going to be my 'always' bake list.

Thanks for the tip, I am gg to bake another one for my mum this Thursday.
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Rion
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PostPosted: Mon Nov 08, 2004 10:55 pm    Post subject: Reply with quote

i just tried this recipe. the texture is FABULOUS!!! however, it tasted a little too bland, maybe because i miss out the orange rinds. i'm too lazy to get the oranges.

can i use freshly squeezed OJ instead?
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zurynee
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Joined: 31 Aug 2004
Posts: 307

PostPosted: Tue Nov 09, 2004 10:27 am    Post subject: Reply with quote

Hi Florence

Can I use orange cordial like F&N orange squash instead of orange juice ? If so, do you think I should reduce the sugar a little bit ?

Thks
Zu
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Florence
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Joined: 22 Oct 2004
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Location: Hong Kong

PostPosted: Tue Nov 09, 2004 12:41 pm    Post subject: Reply with quote

Rion wrote:
i just tried this recipe. the texture is FABULOUS!!! however, it tasted a little too bland, maybe because i miss out the orange rinds. i'm too lazy to get the oranges.

can i use freshly squeezed OJ instead?


Bland? How about sweetness? If you don't add the orange zest you should increase the sugar level.

Yes, you can use freshly squeezed OJ, but mind you, freshly squeezed OJ might be sour unless you have really sweet oranges.

For convenience it's better to use 100% OJ from the pack. I like those with pulp.


Last edited by Florence on Tue Nov 09, 2004 12:53 pm; edited 1 time in total
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Florence
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PostPosted: Tue Nov 09, 2004 12:43 pm    Post subject: Reply with quote

zurynee wrote:
Hi Florence

Can I use orange cordial like F&N orange squash instead of orange juice ? If so, do you think I should reduce the sugar a little bit ?

Thks
Zu


I do not suggest using cordial 'cos chemical reaction might occur when put to the heat test. As cordial is not 100% natural. Just go and get a pack of 100% OJ which is so convenient, and don't forget to add grated zest of 1 orange otherwise, your orange chiffon cake will not taste good!
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zurynee
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PostPosted: Tue Nov 09, 2004 1:18 pm    Post subject: Reply with quote

Florence wrote:
zurynee wrote:
Hi Florence

Can I use orange cordial like F&N orange squash instead of orange juice ? If so, do you think I should reduce the sugar a little bit ?

Thks
Zu


I do not suggest using cordial 'cos chemical reaction might occur when put to the heat test. As cordial is not 100% natural. Just go and get a pack of 100% OJ which is so convenient, and don't forget to add grated zest of 1 orange otherwise, your orange chiffon cake will not taste good!


Thanks Very Happy

Zu
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Rion
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PostPosted: Tue Nov 09, 2004 1:33 pm    Post subject: Reply with quote

Florence wrote:
Rion wrote:
i just tried this recipe. the texture is FABULOUS!!! however, it tasted a little too bland, maybe because i miss out the orange rinds. i'm too lazy to get the oranges.

can i use freshly squeezed OJ instead?


Bland? How about sweetness? If you don't add the orange zest you should increase the sugar level.

Yes, you can use freshly squeezed OJ, but mind you, freshly squeezed OJ might be sour unless you have really sweet oranges.

For convenience it's better to use 100% OJ from the pack. I like those with pulp.

my mom tasted a bit on the salty side. i guess i will increase the sugar in the yolks (am i right? not the whites?) i really need to get a few good juicy and sweet oranges. and not forgetting the orange zest.
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Florence
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PostPosted: Tue Nov 09, 2004 4:08 pm    Post subject: Reply with quote

Quote:

my mom tasted a bit on the salty side. i guess i will increase the sugar in the yolks (am i right? not the whites?) i really need to get a few good juicy and sweet oranges. and not forgetting the orange zest.



Maybe your salt is saltier than mine. I do not taste any saltishness in my cake at all and maybe the OJ that I used have its own sweetness. Don't forget zest has taste too![/quote]
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3lilangels
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PostPosted: Tue Nov 09, 2004 8:29 pm    Post subject: Reply with quote

how do u invert the cake? do u invert it on a cooling rack? island
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Florence
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PostPosted: Tue Nov 09, 2004 10:25 pm    Post subject: Reply with quote

3lilangels wrote:
how do u invert the cake? do u invert it on a cooling rack? island


What kind of cake pan are u using? Mine is the 3 legged chiffon pan as in the photo in my link(pls check previous posts). If your chiffon tube pan is not 3 legged then invert it over a bottle else what can you do but just invert it on a cooling rack.
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Rion
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PostPosted: Wed Nov 10, 2004 10:23 am    Post subject: Reply with quote

last night bake another one with squeezed OJ and zest from one orange. the outcome was delicious!!!

Florence, thank you very much for such a great chiffon recipe! Very Happy
any panda chiffon recipe?
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