Mandarin Orange Chiffon Cake

 
Ingredients :
6 Egg yolks
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.
- 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.



7 comments:

  1. 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 :)

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    Replies
    1. Thank you Phong Hong for the nice comment. Yes, I agree with you tha orange flavour is quite popular in used in baking.

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  2. 好久没有看你更新了,
    终于看到你更新。

    ReplyDelete
    Replies
    1. Thanks Tracy. Yes, nowadays seldom bake new recipe, sometimes just repeated the old recipe :)

      Delete
  3. Hi Doris,

    Your chiffon cake looks very tall and beautiful. I like your idea of baking this to use up the excess mandarins after CNY.

    Zoe

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  4. Thanks Zoe, almost everyday I eat orange, so it's better made use of it for baking so can share it with everyone :)

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  5. Hi 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