Tuesday, May 8, 2018


 yields :    14 pcs.
soft & delicious...

adapted from :

Egg yolks mixture :

90  gm  egg yolks (about 6) (I use grade A)
45  gm  neutral tasting vegetable oil
90  gm  orange juice  (I use lemon juice)
2  tbsp  orange zest, finely grated  (I use lemon zest)
80  gm  all-purpose flour
40  gm  corn flour
1/4  tsp  salt

Egg white mixture :

210  gm  egg whites  (about 6  ~  I used grade A)
100  gm  caster sugar

Directions :

1.  Preheat oven to 160'C/320'F.

2.  For the egg yolk mixture :    Using a hand whisk, combine egg yolks and oil in a large mixing bowl until combined and slightly pale in colour. Whisk in orange/lemon juice and orang/lemon zest.  Sift in both flours and salt and whisk gently until the batter is smooth and combined.

3.  For the egg white mixture :    Using an electric mixer with a whisk attachment, beat egg whites in the lowest speed for at least 10 minutes to stabilise the mixture.  Increase speed while beating, gradually add sugar.  Continue beating until stiff peaks form.  Do not over-beat.

4.  Using a hand whisk or spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches until most of the egg whites is not visible after folding.

5.  Pour batter into an ungreased 20 cm/8 inch chiffon tube pan.  Bake for about 55 minutes or until it is thoroughly baked.  IMPORTANT :  This cake has to be baked for at least 50 minutes in total.  If the top of the cake turns golden brown too quickly, cover it very loosely with a piece of foil at the last 15-20 minutes of bake.

6.  After baking, drop the cake pan from a 20-30 cm height immediately onto your tabletop to minimise shrinkage.  Then, invert the cake pan immediately to cool on a wire rack.  Allow the cake to cool completely in the pan before unmoulding.  Slice and serve...

INFO :   This cake is made with NO cream of tartar, baking powder or any cake raising agents and cake stabiliser.  Yet, it shrinks very minimally.  (All ingredients should be at room temperature).  (I just use papercups)...

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