So I was asked to bake a rooster chiffon for a friend’s colleague and after a day of thinking whether I have the time, I decided to take this challenge, heart of a baker, I cannot resist an opportunity to challenge my bake. I did a trial bake, but it didn’t turn out the way I wanted it to, so I decided to use a recipe that was in my old blog. It worked better, but I am not very skilled in unmoulding the cake and hence there was a bit of damage done and in the end, I asked him to buy a cake for his friend. The cake is soft and yummy nonetheless and I hope to be able to share success stories soon!
- 100g orange juice (about 2 oranges)
- 90g cake flour
- 70g oil
- 6 large egg yolks
- 1/2 tsp salt
- Zest of 2 oranges
- 100g caster sugar
- 6 egg whites
- 1/4 tsp cream of tartar
1. Line the base of a 8 inch cake tin. Preheat the oven at 155 degree.
2. Sift the flour and salt together.
3. In a large mixing bowl, whisk the yolks and oil together till combined.
4. Add the zest and juice and whisk till combined.
5. Whisk in the flour and set aside.
6. Beat the egg whites till frothy and add the cream of tartar. Add sugar 1 tablespoon at a time and beat till firm.
7. Add in a third of the meringue and whisk into the egg yolk mixture. You don’t have to be too gentle at this point.
8. Add the rest of the meringue and fold the meringue gently into the egg mixture till combined.
9. Pour the batter into the prepared pan and place the pan in a tray of boiling water.
10. Bake in the preheated oven for about 70 minutes.
11. Once out of the oven, invert the cake into a non-stick pan when the cake starts to pull away from the sides of the cake pan.
12. Reinvert the cake on a cooking rack and allow to cool completely.
The cake is really spongy, fragrant and soft. I will bake it again soon!