Thursday, January 22, 2009

Mandarin Orange Chiffon Cake

This is one of the most requested cake from my family. Actually this is the 1st cake I baked since I came back to Malaysia. Chinese New Year is just around the corner so there are plenty of mandarin orange around so I used it for this cake. You can always change it to orange or lemon juice for this cake.

Ingredients :

1 3/4 Self Rising Flour
1/8 tsp of salt

(B)
6 egg yolks
1/2 cup of sugar
3/4 cup Mandarin orange (tangerin) juice/orange juice
zest of 1 orange
1/4 cup of vegetable oil

(C)
3/4 cup of sugar
6 egg white
1 tsp of cream of tartar

1. Pre-heat oven to 325 degree F. Sieve all the (A) ingredient in a mixing bowl until well combined.
2. Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.
3. Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4. Pour batter into ungreased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
5. Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan and remove cake.

27 comments:

Zue Murphy said...

Wow! This mandarin orange chiffon cake look so delicious. I will try this recipe. I bought some mandarin oranges few days ago and they are still sitting in my kitchen. Happy Chinese New Year!

Mat Gebu said...

Waaa..dah sampai M'sia terus baking chiffon cake....nice lahhh!!..Happy Chinese New Year to u and ur family...I pun nanti sambut CNY kat rumah uncle cina i...Boleh dpt ang poww!!!...

Little Corner of Mine said...

Gorgeous! I love chiffon cake but too lazy to make. :( I hate the separate step of beating egg whites, very lazy hor?

Debbie said...

Very mice looking cake and sounds absolutely delicious!

Bits of Life 'n' Taste said...

This is beautifully done and I wish to bake one too as this is my family favourite too! Happy Chinese New Year to you and family!

Little Inbox said...

Hi, Happy Chinese New Year to you and your family!

janetching said...

I love this type of cake, airy, light and fluffy. I have to try your recipe too, looks so yummy. Happy Chinese New Year!

Nate-n-Annie said...

Very nice! The mandarin orange juice makes it sweeter than normal orange.

Happy New Year!

Anonymous said...

I used to by this orange chiffon cake at Bee's, the smell and taste of it make my mouth C. R. A. Z. Y

ICook4Fun said...

Zue & Mat, thank you.

LCOM, actually I find making chiffon cake easier than butter cake especially the washing up part :)

Debbie, it is really nice and light :)

Bit of Life and Taste, Kong See Fatt Chai to you and your family too :)

Little Box, Happy Chinese New Year to you and your family too :)

Janet, Happy Chinese New Year to you and your family too.

Nate & Annie, Happy Chinese New Year to you and your family too.

Anon, thanks for stopping by.

Salt N Turmeric said...

Maybe it is time for me to try to make chiffon cake again. Gert, can you give me the alternative for self-raising flour? If I use multi-purpose, how much should it be and what else should I add? Baking soda?

ICook4Fun said...

Farina, you can always use regular flour but add 1 teaspoon of baking powder to it. I find using self rising flour give the cake a softer texture.

Jamie said...

Wow! I agree, this cake is so beautiful!

Caroline said...

Love your blog. I tried out this recipe coz there are just too many oranges lying in the house. It turned out beautifully. Thank you for sharing and keep up the good work. I will be back!

Anonymous said...

Hi, Happy New Year to you. I tried out this recipe and I would say this the taste is great. But I have this problem. When I invert the cake pan, the cake dropped out from the pan. Why is this so? Do I invert straight away once out from oven? Subsequently, the cake collapse. Those the cake is not standing tall, but we still enjoy the cake. Hope you can enlighten me. Thanks.

Eron

ICook4Fun said...

Jamie, thanks for stopping by :)

Caroline, welcome to my blog. Glad that the recipe turn out well.

Eron, I am not sure what went wrong with your cake. Just remember not to grease the tube pan and do not use a non-stick tube pan. Hope this help :)

Talita said...

This cake looks so moist and soft! This would be wonderful for breakfast. I copied the recipe.

Christelle said...

I prefer savoury food to sweets, but I have a penchant for chiffon cake, it's the texture ad the lightness....
This one looks fab (and it's easier for me than Pandan although I can find it with a bit of efforts!)

Ah by the way at last i found the frozen roti canai you talked to me about, they are great (they are even toastable, mad!) however, I'd get a fresh one any day agains 10 packets of the frozen one ;)))
But hey, it's cheaper than a plane ticket so I'm not complaining :)
Thanks for your great tips :)

Anonymous said...

Hi there....

Great cake...

Would you be able to enlighten me the flour qty you stated here...1 3/4 cup? That will be about 430 gram of flour?

Thank you....Lynn

ICook4Fun said...

Talita, hope you like this cake.

Christelle, this cake is very light and not too sweet. Glad you found the frozen roti canai. You can also use it as a pastry for you pies :)

Lynn, 1 3/4 cups is about 224 gram

ummiluqman said...

Nampak lazat kek ni. Saya dah beli segala keperluan brg2. Besok nak cuba.

ICook4Fun said...

Ummiluqman, selamat mencuba :)

Miss CoCo said...

Tried out the recipe and it was delicious! Thank you!

sotong said...

Thanks for the recipe. The cake was delicious, soft and moist moist moist!
http://sotongcooks.blogspot.com/2011/03/mandarin-orange-chiffon-cake.html

MamaFaMi said...

Hi Gert, how are you? I've tried this recipe today and it came out soft and yummy. Will be sharing the recipe in my blog tomorrow. Thank you for posting it here for us to try. Take care.

Hui Hoon said...

Hi! Notice that you mentioned that 1 3/4 cups of self raising flour is 224g. How abt the metric measurement for the sugar n oil u use in this recipe? Thx!

ICook4Fun said...

Miss Coco, glad that you likes it.

Sotong, thanks for the link and I am glad that you likes it.

Mamafami, you are most welcome.

Hui Hoon, I am sure you can get all kinds of conversion table on the internet. If I need to do a conversion I will refer to it too.