Sunday, 23 March 2008

Orange Chiffon (sponge) cake






Slide show (click to view)

Baking tin:

1 x 23 cm tube tin (no non stick and do not grease, very important)

Ingredients:

A. Batter mix

5 large egg yolks

70g of sugar

100 ml sunflower oil or other odourless light cooking oil

180g of S R flour

½ tsp of baking powder

180 ml of fresh squeezed orange juice (about 1 ½ oranges)

Zest of 1 orange

B. Meringue

5 large egg whites

100 g of sugar

Method:

- Add sugar to egg yolks and beat till creamy. Add rest of the ingredient in and mix till smooth. Leave aside and clean the whisk (make sure it is not greasy)

- Beat egg whites till quite frothy, add sugar in bit at a time and whisky till very thick like meringue. Remove whisk.

- Now you mix with a spatula or large metal spoon. Add few tbsp of the meringue and mix into the batter mix to loosen the mix. Pour this over the meringue and quickly mix both together. Pour into tube pan.

- Bake for 50 minutes at about 165 – 170deg fan oven (very important NO opening of the oven during baking or testing to make sure it is cooked. If you do the cake will collapse to a pancake very quickly, you have to trust the cake is cooked before deciding to open the oven door. This cake should be cooked in 50 minutes, if you see the top is still very wet, leave for few more minutes)

- Take the cake out very quickly and tipped it upside down to cool. Do have some ventilation under the cake.

- Leave to cool completely.

- Turn over upright, scrape to loosen the side and the inside tube with a long and thin knife. Lift up the cake by the tube, scrape and loosen the base. Tipped the cake over on a plate. Ready to enjoy. (this cake is normally eaten plain. If you like you can drizzle some orange flavour glace icing all over the cake)

14 comments:

  1. Hi I love looking at your blog. There are lots of wonderful recipes. Will try them up and link you to my blog. Thanks for sharing them. Cheers Olivia

    ReplyDelete
  2. Thanks Olivia, you have some nice recipes on your blog too.

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  3. Hi,
    Just wanted to say I followed this recipe of yours last week to take to a craft class - everybody LOVED it! It was so light and fluffy! (That's why I like Chiffon cakes!)

    I do have a tried and trusted orange chiffon recipe found elsewhere but yours was different as it has more orange juice, sugar and flour. I think this will be a perfect cake base in order to make a special celebration cake (chinese style) with fresh fruit and fresh cream!

    Thanks for a great recipe!

    ReplyDelete
  4. Glad it turned out nice. You can drizzle a orange runny icing on the cake and decorate with orange slices and thin spiral cut orange zest. Maybe some orange sweets (candies) will be nice too. Or drizzle with melted chocolate, orange and chocolate go together really well.

    ReplyDelete
  5. Hello,

    Very yummy cake this is!!! I was wondering whether you could advise on making chinese style sponge. I followed a recipe I found online for making mango mousse cake with 2 layers of sponge cake. The sponge cakes itself involves whipping the egg whites to peak and fold into the whipped egg yolks and sifted flour. I followed the instruction to the dot, but when I got the cake out of the oven, it started to sink....I made the sponge twice, it sank twice....I don't know what to do...what went wrong?? Please help me...

    Louise M

    ReplyDelete
  6. Hi Louise

    What Chinese sponge are you referring to? Any pictures or recipes you can link.

    Without looking at the recipe you have tried I can't tell you what to improve or what went wrong when you tried it.

    ReplyDelete
  7. Hi there,

    This is the recipe I used just now...

    http://allthatmatters2rei.blogspot.com/2009/04/mango-mousse-cake.html


    Louise

    ReplyDelete
  8. I have not tried this recipe so I can't you if any good.

    Looking at the recipe, the sponge is similar to a chiffon sponge. I am quite sure the cake will sink with this amount of milk added. The only way to prevent sinking is to turn the cake upside down (hanging the cake) immediately after removing from the oven like a chiffon cake.

    Try using a no non stick spring ring tin. Do not grease or line with paper. Bake the cake. Turn it upside down. When completely cooled, scrape it out with minimum damage. The recipe use a 7in ring. My feeling and experience tell me with a 2 eggs light sponge, this cake will be quite thin around 1 - 1.5 inch thick. Will be quite thin to split into half even it does not sink.

    Sorry not a very convincing recipe recipe to me.

    ReplyDelete
  9. Hi there,

    Yes, when I remove the cake from the oven the second time, I turned the cake upside down straight away, purely I thought that gravity might help :)

    I read through the comments at the bottom of the webpage, it seems that nobody had that "sinking" problem I faced. The sponge is quite thin, and I'm thinking how am I going to slice it into 2 horizontally.

    Would you be able to tweak the recipe a bit to make it better?

    Louise

    ReplyDelete
  10. Any sponge cake with high amount of liquid like water, milk or juice is usually unreliable because hot steam will sink the cake. Many people cheat by adding a cake emulsify like ovelette only available in the Far East.

    I would use a 3 medium eggs genoise sponge or fatless sponge. You can find standard recipes on the internet.

    Genoise sponge - whip whole eggs with sugar till very thick and creamy then gently stir in sifted flour and melted caramelised butter.

    Fatless sponge - similar to Genoise sponge without the melted butter. Drier texture.

    Both recipes can use:
    - standard 20cm cake tin (to be cut into half after baking)
    - or divide into two 20cm Victoria sponge tins
    - or use a std swiss roll pan (about 30x20cm), cut into two equal piece after baking to sandwich the mousse cake.

    ReplyDelete
  11. If you really want to follow the original recipe reduce the milk to only 2 tbsp. Make sure the egg white is whipped till very thick, turn upside down and will not drop.

    Fold few tbsp of the whipped egg white into the yolk mixture to slackened it. Then fold the yolk mixture mixture into the egg white.
    Avoid heavy mixing not to collapse the trapped air.

    Maybe better but I am not sure. Good luck.

    ReplyDelete
  12. Hi sunflower,

    Thank you for your suggestion for alternative sponge recipes.

    I used the sponge cakes that I made to make the mousse cake in the end, didn't want to just throw them away. And also used some of the cream and mango pieces to make free form swiss roll. The cake layers were really thin, and that made the whole mousse cake more mousse and very little cake. Overall, tasted very nice but would have even better with a bit more cake to offset the mousse. My friends took quite large chunks of the cake home!

    I really appreciate your tweaking recipe and I'll be sure to try it out soon and will let you know!

    Enjoy the rest of your weekend!! Thank you!

    Louise

    ReplyDelete
  13. Hi,

    The cake looks yummy and I'm keen to try the recipe but I only have a 23cm cake tin, not a tube tin, would it be ok to substitute? Or would the middle not cook properly?

    Thanks for your advice!

    ReplyDelete
  14. A normal cake tin does not really work with this recipe because the cake tin must not be greased or using a non stick tin because the cake has to be cooled upside down without dropping out. It has to stick firmly to the cake tin while hanging upside down. A plain cake tin with a loose bottom (not springform) the cake will fall out. Without a loose bottom you will not be able to scrape it out in one piece.

    Springform tin may be ok but you will need around 25cm

    ReplyDelete

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