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Orange Chiffon Cake(Pic & recipe by Florence)
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karlskrona
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Joined: 31 Dec 2005
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Location: punggol

PostPosted: Tue Feb 07, 2006 11:45 am    Post subject: Reply with quote

seems like those in the USA and Canada can view?? correct me if im wrong..
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jo aka jeung guem
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coxiella
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Joined: 31 Oct 2005
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Location: Singapore

PostPosted: Tue Feb 07, 2006 12:46 pm    Post subject: Reply with quote

Jo, I can view the page too.
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Angie
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papercook
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Joined: 08 Dec 2004
Posts: 209
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PostPosted: Tue Feb 07, 2006 1:25 pm    Post subject: Reply with quote

I can see too. maybe its your browser settings.

try and copy the link and put it into the address bar of your browser and click go.


but to put into words what i see. overbeaten egg whites is like soap foam on water. small but individual bubbles can be seen and will clump together.

Properly whipped egg whites are like shaving foam or whipped cream from the spray bottle. smooth.
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karlskrona
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Joined: 31 Dec 2005
Posts: 651
Location: punggol

PostPosted: Sun Mar 26, 2006 7:19 pm    Post subject: Reply with quote

Make this again today.. it cracked terribly on the top aft 20mins.anyone knows why?
seems like its not as soft as the 1st time i made.. i wonder why also
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jo aka jeung guem
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thila19
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Joined: 30 Mar 2006
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Location: tustin,CA

PostPosted: Fri Mar 31, 2006 7:39 am    Post subject: orange chiffon cake Reply with quote

been a memeber here for quite sometimes ...n this is my first posting ....made this cake for my friend's baby shower ...and its so delicious .
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honey_bun
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Joined: 13 Apr 2006
Posts: 68
Location: Sarawak, Malaysia

PostPosted: Tue Apr 18, 2006 8:52 am    Post subject: Orange Chiffon Cake Reply with quote

Hi Florence,

I'm a new member here. I've tried the orange chiffon cake and it turns out very soft. My only problem here is why my chiffon cake cracks? Is the temperature too high - but I followed the instructions properly. Please advice.
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purplegirl
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Joined: 13 Jan 2006
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PostPosted: Tue Apr 25, 2006 11:48 pm    Post subject: Reply with quote

Hi Florence,

I hope you are recovering well from your knee operation! I miss reading your wonderful blog Very Happy I baked your orange chiffon cake on the weekend & it turned out very well. Light & soft Smile However I experienced the same thing like honey_bun - the top of the chiffon cake cracked. Any ideas how to prevent this from happening? Many thanks again for sharing this great recipe. Definately will bake it again! Smile
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dewynne
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Joined: 23 Dec 2005
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Location: Bishan

PostPosted: Thu Jul 13, 2006 9:56 am    Post subject: Reply with quote

Thanks for the recipe, Florence.
Baked it many times and everyone says it's nice and soft.

I'm using a 21-cm tube pan. Just wondering, is it ok to increase the eggs to 6, as I realised my cake is abit low. Do I need to increase the rest of ingredients proportionately?

Thanks.
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honey_bun
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PostPosted: Thu Jul 13, 2006 11:56 am    Post subject: Reply with quote

I've tried making orange chiffon cake again and again the top cracks. I've tried Florence's Pandan Chiffon cake and it turns out fine, no cracks on top. Might be becoz i've tune down the temperature and bake it a bit longer.
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Minimour
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Joined: 14 Oct 2006
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Location: Auckland

PostPosted: Sat Nov 11, 2006 6:20 am    Post subject: Reply with quote

Made this yesterday and taste was great. However, can I know if I should let it cool completely before removing from cake pan coz my cake was rather deflated when I took it out after 15 mins (still a bit hot when I took it out)
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small cookie
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Joined: 22 Jul 2004
Posts: 379
Location: Singapore

PostPosted: Sat Nov 11, 2006 8:54 am    Post subject: Reply with quote

Minimour wrote:
Made this yesterday and taste was great. However, can I know if I should let it cool completely before removing from cake pan coz my cake was rather deflated when I took it out after 15 mins (still a bit hot when I took it out)


Yes you shld let your cake cool completely before taking it out.
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alyssa
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Joined: 05 Dec 2004
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PostPosted: Sat Nov 11, 2006 5:10 pm    Post subject: Reply with quote

Hi Minimour, for chiffon cakes, we should always try to invert the cake (even if using regular round cake pans) as soon as the cake comes out of the oven. THis is to minimize shrinkage & deflation. Then once cooled, you can release the cake from the pan. Hope that helps.
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sherlane
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Joined: 03 Dec 2005
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PostPosted: Mon Apr 23, 2007 3:06 am    Post subject: Reply with quote

alyssa wrote:
Hi Mini mour, for chiffon cakes, we should always try to invert the cake (even if using regular round cake pans) as soon as the cake comes out of the oven. THis is to minimize shrinkage & deflation. Then once cooled, you can release the cake from the pan. Hope that helps.

Do I do the same thing with a removal base round cake tin(not springform)?

I fail twice baking the Chiffon but not giving up yet. Twice, I can't seems to get the egg white to stiff peak. Any differences if I added the sugar first instead of cream of tartar by mistake? Embarassed
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linq1
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Joined: 04 Mar 2007
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PostPosted: Thu Jun 28, 2007 4:55 pm    Post subject: Orange Chiffon Cake Reply with quote

YUM YUM YUM YUM YUM!

Nice texture,light and not too sweet. Perfect. Thanks for the recipe. No cracks on top of cake as opposed to the pandan chiffon one. Thanks again.
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Angela K
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Joined: 30 Dec 2006
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PostPosted: Thu Jun 28, 2007 7:52 pm    Post subject: Reply with quote

Hi, baked This orange cake last week.so far 2 nd time doing it..getting better as 1st time not raise enough..this time control peak of egg white..
better still has little crack and shrink aliitle..can see from pic...



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yoan
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Joined: 31 Jan 2007
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PostPosted: Mon Oct 08, 2007 12:54 am    Post subject: Reply with quote

hi....

can i no add Grated zest of 1 large orange ?
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Angela K
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Joined: 30 Dec 2006
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PostPosted: Mon Oct 08, 2007 10:17 am    Post subject: Reply with quote

think so..you can replace with Orange essence but never tried as i don't want to buy so many flavour essense as seldom use...fresh one also can do the job..
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yoan
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PostPosted: Thu Oct 18, 2007 12:21 am    Post subject: Reply with quote

Hi...
I'm a new member here. Today tried bake orange chiffon cake but failed.

My problem here is :
1)My cake bottom & top is a harder and darker, what could be the reason?

2) why my chiffon cake cracks? & not soft like uncook. It is the problem i use top flour?

3) Egg york is it because i have to used the mixer
Can i use plain flour?

Sorry to ask so many questions. But I really like this cake and hope it will turn out better the next time round. anyone can help? pls advice.


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Jennifer
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PostPosted: Thu Oct 18, 2007 7:22 am    Post subject: Reply with quote

I think the problem lies with the way you beat the egg white, u should beat the egg white till peak meaning when you invert the bowl the egg white don't fall out of the bowl.

It quite normal that chiffon cake will crack at the top after baking for a while.
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yoan
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PostPosted: Thu Oct 18, 2007 9:32 am    Post subject: Reply with quote

Jennifer wrote:
I think the problem lies with the way you beat the egg white, u should beat the egg white till peak meaning when you invert the bowl the egg white don't fall out of the bowl.

It quite normal that chiffon cake will crack at the top after baking for a while.


I beat the egg white until bubble & white & not fall out of the ball.
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Jennifer
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PostPosted: Thu Oct 18, 2007 12:43 pm    Post subject: Reply with quote

the egg white should look like what's shown in this post...

http://www.kitchencapers.net/phpbb/viewtopic.php?t=3611&start=0

I really meant it when i said invert the bowl the egg white don't fall off, if it fall off then you havn't beat it enough.
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yoan
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PostPosted: Thu Oct 18, 2007 1:19 pm    Post subject: Reply with quote

Jennifer wrote:
the egg white should look like what's shown in this post...

http://www.kitchencapers.net/phpbb/viewtopic.php?t=3611&start=0

I really meant it when i said invert the bowl the egg white don't fall off, if it fall off then you havn't beat it enough.


Yup. i do it same as the pic for egg white until egg white not fall it. But i use mixer about 1/2-45 menit.
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Jennifer
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PostPosted: Thu Oct 18, 2007 1:44 pm    Post subject: Reply with quote

yoan wrote:

Yup. i do it same as the pic for egg white until egg white not fall it. But i use mixer about 1/2-45 menit.


u mean u beat the egg white for 45min? that too long. For my mixer it take about a few minutes or beat only, for those hand held mixer it will take slightly longer than the KW mixer.
Btw, how do you mix the egg yolk mixture to the white?
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yoan
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PostPosted: Thu Oct 18, 2007 1:48 pm    Post subject: Reply with quote

Jennifer wrote:
yoan wrote:

Yup. i do it same as the pic for egg white until egg white not fall it. But i use mixer about 1/2-45 menit.


u mean u beat the egg white for 45min? that too long. For my mixer it take about a few minutes or beat only, for those hand held mixer it will take slightly longer than the KW mixer.
Btw, how do you mix the egg yolk mixture to the white?


i use stand mixer. i follow from forence receipe intruction

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.
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Jennifer
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PostPosted: Thu Oct 18, 2007 2:15 pm    Post subject: Reply with quote

There's another method:

- pour in 1/3 egg white into egg yolk mixture, mix well.
- pour 1/2 the flour into the egg yolk mixture, mix till well combined.
- pur the anther 1/3 of egg white into egg yolk mixture, mix well.
- pour in the other 1/2 of flour into egg yolk mixture, mix till combined.
- lastly pour the egg yolk mixture back to the balance egg white and mix till well combined. Make sure there no trace of flour at the bottom of the bowl.
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