3
  • thumbnail image 1
PDF to Print
[X]

Print recipe

Orange Chiffon Cake


Print:
Create a variant
4

Ingredients

0 portion(s)

Egg White

  • 100 g raw sugar
  • 7 egg whites
  • 1/4 teaspoon cream of tartar

Batter

  • 50 g raw sugar
  • 7 egg yolks
  • 4 tablespoon peanut oil/other vege oil
  • 60 g freshly squeezed orange juice
  • 2 tablespoon orange zest
  • 1/2 teaspoon salt
  • 110 g Self Raising Flour / Cake Flour
  • 1 teaspoon Baking Powder (if SR Flour)
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Batter (BOWL A)
  1. 1. Add raw sugar, blitz 10 seconds, speed 10.

    2. Add orange zest, blitz 10 seconds, speed 10

    3. Add the rest of the ingredients, 15 seconds, speed 5. Scrape down, and blitz another 10 seconds, speed 5. Set aside into a big mixing bowl

  2. Egg Whites B(Bowl B)
  3. 1. In your squeaky clean and dry Bowl B, add in your raw sugar, blitz 10 seconds, Speed 10.

    2. Set aside.

    3. Do not clean bowl, add in egg whites and then insert Butterfly.

    4. Increase speed to 4, until you see foamy egg whites.

    5. Add in cream of tartar and whisk at speed 4, until stiff peaks. To test, when you lift your bowl upside down, the egg whites do not fall. This may take a few minutes of whisking depending on your egg freshness.

     

     

  4. Mixing Both Batter and Egg White
  5. 1. Add in 1/3 into the batter (that was in the mixing bowl). Incorporate it in.

    2. Add in the 2/3 in, cut n fold. Cut n fold. Cut n fold, gently. Tips on how to fold in your egg whites. I use this method shown in this youtube video. //www.youtube.com/watch?v=0Yie5V37E1w (1:15 onwards)

    3. Once incorporated, pour into cake tin and bake for 50 minutes. I tend to preheat oven at 180deg, and then turn it down to 160 when I put the cake in. Poke a skewer through it, to test if it is done. If still moist, bake for a little longer.

     

10

Accessories you need

11

Tip

1. Bang the cake tin, firmly on the table, allowing air bubbles to escape.

2. Tip the chiffon cake upside down, during cooling time. This allows the cake to cool down, without sinking too much.

3. Do not use "NON STICK" baking cake tins. This cake needs to stick to the sides, to ensure that the cake rises up beautifully. Where to find these? These are hard to source... but I have seen some at House. Look around your Home/Kitchen shops.. you might just spot some.

In Asian countries, these are easy to find. Cheap and reliable.

 

All credits for recipe goes to //motheringcorner.com/2013/03/04/orange-chiffon-cake/ .

I only just converted it to a more TM friendly method.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • The raw sugar is in the

    Submitted by chinsk on 5. January 2015 - 16:29.

    The raw sugar is in the Batter Mix. So what you did is right.

    Cheers

    Login or register to post comments
  • i have a question about when

    Submitted by jasmine1 on 5. December 2014 - 19:26.

    i have a question about when you add the raw sugar back into the mix? Can seem to find where you have said that in the method. ended up just folding it back into the batter. 

    Login or register to post comments
  • Fluffy and not too sweet! 

    Submitted by cmei on 1. July 2014 - 11:44.

    Fluffy and not too sweet! 

    -cmei

    Login or register to post comments