Ingredients :
6 Egg yolks
50 gr Sugar
60 gr Oil
60 gr Mandarin orange Juice
50 gr Sugar
60 gr Oil
60 gr Mandarin orange Juice
2 nos Mandarin orange zest
10 gr Grand Marnier (optional)
Pinch of salt
Few drops orange colouring (optional)
110 gr Cake Flour + ½ tsp Baking Powder
6 Egg whites
¼ tsp Cream of tartar
50 gr Sugar
Method:
- Preheat oven to 170C.
- Combine egg yolks, sugar, oil, orange juice, orange
zest, Grand Marnier and colouring in a mixing bowl. Fold in flour until forms batter.
Set aside.
- Beat egg whites and cream of tartar until
foamy, gradually add in sugar, beat at high speed until frothy and medium peaks
form.
- Fold gently 1/3 whites with egg yolk batter mixture, then fold it back to balance of whites.
- Fold gently 1/3 whites with egg yolk batter mixture, then fold it back to balance of whites.
- Pour the batter mixture into ungreased 23cm tube pan.
- Bake for 30-40 minutes or until cooked
- Remove from oven, invert the cake with the tube pan until completely
cooled.
Hi DG! That's lovely orange chiffon cake! Have been meaning to try orange flavour but keep forgetting. Ran out of mandarin oranges hah..hah...but I'll go buy other type of orange :)
ReplyDeleteThank you Phong Hong for the nice comment. Yes, I agree with you tha orange flavour is quite popular in used in baking.
Delete好久没有看你更新了，
ReplyDelete终于看到你更新。
Thanks Tracy. Yes, nowadays seldom bake new recipe, sometimes just repeated the old recipe :)
DeleteHi Doris,
ReplyDeleteYour chiffon cake looks very tall and beautiful. I like your idea of baking this to use up the excess mandarins after CNY.
Zoe
Thanks Zoe, almost everyday I eat orange, so it's better made use of it for baking so can share it with everyone :)
ReplyDeleteHi Doris, I used Mandarin oranges for cakes too but yours must be even better with liquer added. Next time I'll add it. Thanks for the idea.
ReplyDelete