Monday 14 July 2014

Orange Rice Chiffon Cake

These chiffon cakes (using tube pan) are really driving me crazy !!! Never had I been so 'nuts crazy' ... to bake 3 chiffon cakes in a row in less than one and half weeks ^w^! But surprisingly my teens liked chiffon cakes and asked when will I bake the pandan flavour. {Gosh ! Aren't they equally crazy enjoy seeing mom "suffering the unmould pan with irregular heartbeat stress" syndrome in baking chiffon ?... ha ha! Orange and lemon flavour I could hardly bake well ... they want pandan flavour? !!!}

Yeah ! It has risen 1cm taller than my previous 2 chiffon cakes ! Yeah LOL! BUT ... Next comes the "pong ! pong heartbeat" drum against my chest ... Aiya! Got no 'sarong' or skirt to wrap around it. The sides are not browned! Haiz !


Well, here's a slice of orange rice chiffon cake
The texture of this 3rd chiffon cake is definitely much better ...cottony fluffier and softer than the previous two. It raised slightly taller too ^-^!

All I could say that for all my chiffon cakes :
All didn’t have cracked top ^-^!
All are rather "shorties" and "sexy without sarongs" >~<

My girl: this one taste more fluffy, good!
My boy: hee hee ! this cake is 'bouncing ... like doi doi, feel so springy' [as he picks up a slice from the container]

Recipe adapted from Vivian Pang's Kitchen here using rice flour.
Orange Rice Chiffon Cake
Ingredients:
(A)
5 egg yolks
15g sugar
40g vegetable oil
1/4 tsp salt
50ml orange juice and zest
(B)
60g cake flour
30g rice flour
(C)
5 egg whites
45g sugar

Method:
1. Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.
2. Add in oil, salt, and juice & zest into the bowl. Stir well.
3. Fold in sifted flour. Mix till smooth.
4. In another bowl, whisk the egg whites till frothy. Add sugar gradually and beat until stiff.
5. Fold in 1/3 of the whites into the yolk mixture till well incorporated.
6. Pour in the remaining egg whites and fold gently till well combined.
7. Pour into 20 or 22 cm chiffon mould.
Gently tap the pan on a table top to get rid of any trapped air bubbles in the batter. Bake at 160C for 40 minutes.
8. Immediately invert it after removed from oven. Leave to cool. When cake is cold, remove from mould.

When  the pan was removed from the oven, I used the suggested technique to drop the pan at a height of 20~30cm onto a table top.
This action helps to keep the springy texture of the cake when it is left to cool.

Once again, thanks to my baking kakis JoSua for her chiffon tube pan and JSeow for some tips. We indrectly had a 'chiffon cake bake along' session too ... through our Watsapp chats ^-^!

Okay I know ... more practice is needed ... But I need to take a short break from baking chiffon cake in tube pan! I need to "infuse some magical chiffon charismatics power to my hands" before making a comeback for chiffon cake ^0^ (Borrowed a famous tag line from Terminator ... I'LL BE BACK!) LoL >●<!

Bake-Along #64 : Theme - Chiffon CakePhotobucket

Linking this post for Bake-Along event 
post linking direct to event organisers (JoyceLena or Zoe)


36 comments:

  1. Hey, Karen...I prefer cake that have lighter colour...the sides not brown...no problem for me...hahaha!

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  2. hah..hah..Karen, you are so funny! You had me laughing with your chiffon cake adventure. I know how you feel - going nuts crazy. That happened to me with Cotton Soft Japanese Cheesecake. Anyway, you have made improvements and you'll get better and better :) Bet it won't be long before you bake another one, huh? I am intrigued by that dropping technique. The cake didn't get dislodged when you drop it? I actually don't mind the cake without "sarong" as it has a neat look.

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    1. Hi Phong Hong, yeah glad the slight improvement made ^-^. Oh I dropped it twice ! Okay leh! Place a table cloth on table top ... hold the pan & raise both hands almost upto my chin level and .. let go pomp & pomp ! Very fun!

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  3. Hi Karen, if you don't mention, I would say your Chiffon cake is perfect. Looks so neat and without cracks, maybe because you use a bigger tube pan? The size of the eggs use could be another factor.

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    1. Thanks for your encouragement, Kimmy. I used the right pan size per recipe. But I want the nice browned sides lah ! Ok will try again!

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  4. Replies
    1. I was happy with the texture ... but wished the cake could be taller too ^-^

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  5. Hi Karen,
    You are in a "chiffon marathon mode" ! Haha!
    Your kids are really cute, with their descriptions of your chiffon cakes.
    I like seeing all the different chiffon cakes that everyone has made, and I am so tempted to bake a pandan one! Maybe I'll join you in your "chiffon marathon mode"!
    Thanks for sharing another lovely chiffon cake!

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    Replies
    1. Thanks Joyce. Chiffon marathon ?! ... oh boy ! I scared ... okay I'll BE BACK ! Hee hee :)

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  6. Orange is my favourite flavour for chiffon. I see that your cake looks perfect without cracks. Mine always turn out with bad crack.

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    1. Hi Mel, thanks but I still got room for improvement ... yeah practice makes perfect !

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  7. Hi Karen, Your chiffon cake looks perfect. Can we exchange? :D

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  8. Hi Karen!
    I'm loving this Chiffon Cake "marathon" so much. Not only do I get to see all the amazing Chiffon cakes but I get to "meet" new people to and oogle their creations. I must remember to thank Joyce, Zoe and Lena:)

    Your Chiffon Cake looks exactly like I imagine the first Chiffon cake looked when first baked by Harry Baker, the inventor of Chiffon cakes; "light as angel food cake, rich as butter cakes." I think it's wonderful that you used a bit of rice flour too. I would like to try that. Thank you so much for sharing, Karen...

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    1. Thanks for your encouragement, Louise. And glad you'd dropped by ^-^

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    2. Thank YOU, Karen! I will be back for more goodies:)

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  9. Yay! *Clap clap* Your chiffon cake looks really lovely! I'm so in love with these chiffon cakes too!

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    Replies
    1. Thank you Susanne. I will work harder ... 加油!

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  10. Well done, Karen! You have done it again! Wow! This is a great chiffon cake!

    I love your never-give-up spirit!!!

    Zoe

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  11. Hi Karen, I can totally understand cos I ever went on crazy marathon for the golden sponge cake lol. Your chiffon looks nicely baked.

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    Replies
    1. Hee hee 'crazy marathon'... thanks for your encouragement Jess ^-^!

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  12. Hi Karen, drop the pan from a height to keep the shape? Wow! You learn something new everyday! Sp all the doi dois are gone liao? :)

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    1. Diana, it's quite fun to drop the pan from a height ... you know what .. after the dropping then i felt scared 'will the pan dislodged? ' ... ha ha so far ok and i even dropped 2 times for this 3rd cake ^-^!

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  13. Karen,
    I have try that "dropping the pan from a height" on my golden sponge cake, guess what...when I overturn the cake to cool down, it dropped off from the pan...hahahaha, I guess I have done it with too much strength le.

    I love your "without sarong" chiffon cake, nice ~~

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    Replies
    1. Hi Irene, i lay a piece of table cloth on the table top. Hee hee not sure if it acts as 'cushion' ? So far so good lor. Thanks!

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  14. Hi Karen, can share with me some tips on how to take courage to bake a chiffon cake? My hubby says he only eats chiffon cakes but I'm always scared when I read about the beat-egg-white-until-stiff-peak step. So, I still haven't bake any yet. :S

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    1. Hi Joyce, for me I always freeze the dry cleaned beating bowl (few minutes till very cold) and put the egg whites in the fridge till really to beat them. Over turn the bowl and the whites doesn’t fall out to me is stiff peak. So far this works well for me. But I guess the folding in of whites to batter also affect the texture which I'm still learning. Happy baking!

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    2. Oh ... my courage ... the support and encouragement from my 2 teens ^-^ that's how it gives me GO BAKE! Ha ha!

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  15. you're getting better and better each time...*clap clap*..i actually like the looks of a chiffon cake without ' sarong' :D. Thx for another submission of yours!

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  16. Thanks for your encouragement, Lena. Really feel very motivated to make another chiffon cake ...yes planning one ... but taking a short break as bought other ingredients to bake a few bookmarked recipes ^-^

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  17. Karen, you're funny, chiffon with no sarong nade me laugh too .hehe. anyway the look good and light to me.

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  18. Thanks for your encouragement, Esther :D

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  19. Karen, Chiffon with sarong or no sarong I don't mind but I know your chiffon looks moist and fluffy. Yum!
    mui

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  20. Thanks Mui Mui, yes this 3rd chiffon texture is better than my 1st 2 cakes. I will surely bake chiffon cakes again ... hopefully practice makes perfect ^-^!

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Sharing some of my favourite recipes, some new baking/cooking "adventures". Please feel free to post your comments for my improvement. Would be great to connect with you and learn some of your recipes too. Thanks for 'dropping by'.