This was the very first chiffon cake that I learnt to bake in baking school. This cake is superbly moist and light, and the orange and lemon juices impart a wonderfully refreshing citrus flavour.
The original recipe by Chef Judy Koh calls for cake flour, but I prefer the finer, velvety texture of top flour when baking chiffon cakes. I also tend to use generous amounts of grated zest, which is reflected in this recipe, and should you choose to do the same, just be careful to grate only the coloured part of the fruit’s peel and avoid the slightly bitter pith (the white layer of the peel). As with most of the cake recipes on this site, I also reduced the amount of sugar due to the additional sweetness of the orange juice.
Recipe source (with changes): Creative Culinaire.
Here are the ingredients you will need:
48 gm Egg Yolks
25 gm Castor Sugar
1/4 tsp Salt
50 gm Corn Oil
70 gm Orange Juice
2 tsp Lemon Juice
1 tbsp Orange Zest*
2 tsp Lemon Zest*
1/4 tsp Vanilla Essence
110 gm Cake Flour (I use Top Flour)
1 tsp Baking Powder
1/4 tsp Baking Soda (Bicarbonate of Soda)
180 gm Egg Whites
1/2 tsp Cream of Tartar
90 gm Castor Sugar
* Immediately after grating peel, keep zest fresh by storing in an airtight container or wrapping with cling wrap, and store in the refrigerator till ready to use.
1. Pre-heat oven to 165 deg Celsius.
2. In a clean bowl or jug, combine the wet ingredients as follows: corn oil, juices, zest and vanilla essence. Stir to combine thoroughly, ensuring that the mixture is well incorporated.
Bake at the lowest rack in the oven for 30 mins or until a skewer inserted comes out clean. When done, remove from the oven and immediately invert the tube pan onto a cake rack to cool for at least an hour before loosening the cake.
To loosen the cake, turn it up again so that the surface of the cake is now facing up. Insert a flat blade in between the cake and pan and run the blade around the circumference of the pan, pressing against the pan as much as possible. Then invert the pan again so that the bottom of the pan is now facing up. Gently tap or push the pan’s base to loosen the cake from the sides of the pan. Then run the blade between the base and the bottom of the cake to loosen it from the base of the pan.
Simply delicious when taken with a cup of fruit tea!