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Orange Chiffon Cake(Pic & recipe by Florence)
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cookiegirl
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Joined: 29 Oct 2005
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PostPosted: Wed Nov 16, 2005 1:55 am    Post subject: Reply with quote

Candy,

Yes, you are right man! l've made a mistake, whites will be at greatest volume if whipped at room temperature. Chilling should be for whipping cream instead.. Blur toad! Giving wrong info... Embarassed
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yoyochia
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PostPosted: Fri Dec 09, 2005 9:34 am    Post subject: Orange Chiffon Cake Reply with quote

Hi Florence,

I tried out the cake yesterday night. The cake is soft and very nice smell, not too sweet and is moist but how come my cake is not as high as shown in your picture. I am using convection oven so I set the temp to 160 bake for abt 40mins. Can enlighten me which part when wrong.

This is the first time that I tried to bake chiffon cake, I should say is 80% successful. Very yummy, everyone should try it.

Thanks Florence for sharing the receipe.

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splim74
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PostPosted: Mon Dec 19, 2005 8:10 am    Post subject: Reply with quote

I finally made this cake on Fri. It is very nice but not tall enough. Will reduce the baking time next time as I think I overbake it this time round. Thanks for the recipe, Florence.
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dewynne
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Joined: 23 Dec 2005
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PostPosted: Wed Dec 28, 2005 8:59 am    Post subject: Reply with quote

Hi 3lilangels and florence,

Am a newbie here. Would like to try out the orange ciffon cake you posted. Was wondering, is 3lilangels refering to springform pan (normally for cheesecake)?

Coz I hv a 2-in-1 springform pan, one with a flat base and another like baba-pan base, whereby it has a hole in the centre. Wonder it will be suitable to use it for the ciffon recipe?

Pls help....thanks.
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karlskrona
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Joined: 31 Dec 2005
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PostPosted: Tue Jan 31, 2006 2:54 pm    Post subject: Reply with quote

I have tried baking chiffon cake for 10 times at least and so far only the 3rd time right. I wonder whats wrong.. most of the time.. thou i bake it for about 1 hour, after the cake was inverted and cooled and i take it out to cut, it seems very moist inside. can actualy heard some wet sponge sound.. u know the kind when ur washing sponge sound.. thou i insert cake tested it comes out clean. anyone can advise me why?
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small cookie
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PostPosted: Tue Jan 31, 2006 7:59 pm    Post subject: Reply with quote

I have tried this cake a few times, I baked it in a normal 8 inch tin, no problem.
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Jennifer
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PostPosted: Wed Feb 01, 2006 9:57 am    Post subject: Reply with quote

Jo,

I think your oven temperature is not right, not hot enough, that's why the cake is not fully bake after 1 hour of baking. Suggest you measure your oven temperature before the next bake.
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karlskrona
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PostPosted: Wed Feb 01, 2006 11:39 am    Post subject: Reply with quote

ok. will do so ... thought of trying later... but still tired afte CNY
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papercook
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PostPosted: Wed Feb 01, 2006 12:23 pm    Post subject: Reply with quote

Hi all,

I noticed that this recipe is different from a few other Orange Chiffon cakes in that it doesn't use baking soda.

I had read that the soda helps to balance out the acidity from the fruit juice which can affect the rising of the cake.

Can any shed some light on the reasons?
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coxiella
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PostPosted: Wed Feb 01, 2006 3:49 pm    Post subject: Reply with quote

papercook wrote:
Hi all,

I noticed that this recipe is different from a few other Orange Chiffon cakes in that it doesn't use baking soda.

I had read that the soda helps to balance out the acidity from the fruit juice which can affect the rising of the cake.

Can any shed some light on the reasons?


Hi Papercook, I'm also using an orange chiffon cake recipe without baking soda and the rising doesn't seem to be affected. So far those recipes I have seen also do not use baking soda. Now that you mentioned, I'm also wondering why the rise is not affected. It seems that baking soda is used to counteract the acidity more in butter cake recipes where the creaming method is used but not chiffons and angel cakes where the main leavening 'power' comes from whipped egg whites. Hmm :roll:
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Jennifer
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PostPosted: Fri Feb 03, 2006 7:49 am    Post subject: Reply with quote

I have come across a book on only chiffon cake recipes and there's no mention of using baking soda also.
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milkshake
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Joined: 30 Jan 2006
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PostPosted: Fri Feb 03, 2006 5:45 pm    Post subject: Reply with quote

I just baked a pandan chiffon cake and the cake 'dropped' from the tin nicely.

I posted the pic under Pandan Chiffon Cake by Connie.

I read in a book that the chiffon tin must be wahed thouroughly with warm soapy water and dry before pouring the cake batter in.

This is to get rid of any grease. Then the cake will drop from the tin when inverted. Also must invert as soon as taken out from oven and let the cake slip out by itself.
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Last edited by milkshake on Thu Feb 03, 2011 2:54 am; edited 1 time in total
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karlskrona
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Joined: 31 Dec 2005
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PostPosted: Sat Feb 04, 2006 11:52 pm    Post subject: Re: Orange Chiffon Cake(Pic & recipe by Florence) Reply with quote

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.

hi Florence.. check with you.. until the step 3, where u add in the flour, is the mixture runny or creamy? cause I use electric mixer.. dno't know if I over mix it till too thick anot. baking int he oven now.. keeping my fingers crossed :cry:
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karlskrona
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PostPosted: Sun Feb 05, 2006 10:20 am    Post subject: Reply with quote

did them last night. Still think that its not light enough.. hubby say looks like pandan cake.. so I also don't know its a good thing or bad thing.. but at least its not so moist and "noisy" as my pandan cake


problem showed when I cut the cake, the cake sort of got compressed together.. so I don't know if its the baking or my cutting.

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coxiella
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PostPosted: Sun Feb 05, 2006 6:07 pm    Post subject: Reply with quote

Jo, hope you don't mind I ask a question. The cake interior looks a bit dense/ I had encountered this with my earlier chiffons, my guess is the whipping of the egg whites. Is your egg whites at the stiff peak stage (but not grainy) when you fold them in?
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karlskrona
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PostPosted: Sun Feb 05, 2006 11:15 pm    Post subject: Reply with quote

How to see grainy anot?? I whip till stiff... when i pull it up.. the white still there w/o u-turning
actualy if I tear the cake, its just like chiffon, but when I use a knife to cut, it looks v dense.. u got what I mean? But myf riends who ate it says it taste exactly like Bengawan Solo feel.. so I also dunno if im right or not.
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jerseymom
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PostPosted: Mon Feb 06, 2006 1:44 am    Post subject: Reply with quote

mmm... maybe this set of photos can help? (scroll all the way down to "The Comparison", the last few fotos showing seperated/grainy eggwhite)
http://www.akiskitchen.ca/techniques/eggs_how_to_whipup/whipping_egg_whites_1.html
(you just ignore all the discussion as which is not applicable to your case)
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Florence
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PostPosted: Mon Feb 06, 2006 9:10 am    Post subject: Re: Orange Chiffon Cake(Pic & recipe by Florence) Reply with quote

karlskrona wrote:
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.

hi Florence.. check with you.. until the step 3, where u add in the flour, is the mixture runny or creamy? cause I use electric mixer.. dno't know if I over mix it till too thick anot. baking int he oven now.. keeping my fingers crossed :cry:


Hi Jo,

I cannot remember whether its running or creamy 'cos it was like ages ago when I last did it. I didn't use electric mixer for the yolk part, I just use a hand whisk.

Never mind, I do one tomorrow and let you know how it should be ok!
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karlskrona
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PostPosted: Mon Feb 06, 2006 10:31 am    Post subject: Reply with quote

:lol: thanx alot Florence =)
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karlskrona
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PostPosted: Mon Feb 06, 2006 10:32 am    Post subject: Reply with quote

jerseymom wrote:
mmm... maybe this set of photos can help? (scroll all the way down to "The Comparison", the last few fotos showing seperated/grainy eggwhite)
http://www.akiskitchen.ca/techniques/eggs_how_to_whipup/whipping_egg_whites_1.html
(you just ignore all the discussion as which is not applicable to your case)


cant access the page island
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jerseymom
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PostPosted: Tue Feb 07, 2006 5:11 am    Post subject: Reply with quote

Jo, why leh? I have no problem though...
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giselle
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sinner
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PostPosted: Tue Feb 07, 2006 5:20 am    Post subject: Reply with quote

No problem here - I can view. Smile
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karlskrona
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PostPosted: Tue Feb 07, 2006 11:10 am    Post subject: Reply with quote

its says forbbidden.
its alright =)
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Alannia
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PostPosted: Tue Feb 07, 2006 11:38 am    Post subject: Reply with quote

I can't view it too. Says forbidden as well.
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PutuPiring
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PostPosted: Tue Feb 07, 2006 11:41 am    Post subject: Reply with quote

I can view it too
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