#210_Chiffon Cake

Orange Chiffon Cake

Adapted from Joy of Baking
with just a couple of adjustments in the ingredients.

Update, 5.14.11(Compare with Japanese Cheesecake
or Cream Cheese Chiffon Cake, recipe #297, click here.)

There are 2 parts to the Orange Chiffon Cake:
Part1: the egg yolk mixture
Part 2: the egg whites mixture or meringue

Separate 7 eggs and set aside

Part 1
Egg Yolk Mixture:

2-1/4 cups cake flour (sift before measuring)
3/4 cups castor sugar or superfine sugar*
(white sugar works just fine)
1 tsp salt
1 Tb baking powder
Sift all ingredients in a bowl or as Martha Stewart does,
stir with a wire whip

Make a well in the center and add:
1/2 cup canola oil
1/2 cup + 2 tbsp orange juice
7 large egg yolks
1 tsp vanilla


Using a wire whisk or a hand mixer, blend all ingredients together.
This is the egg yolk mixture, (part 1)
Set aside and make the egg white mixture.

Part 2
Egg Whites Mixture or Meringue
7 egg whites, room temp
3/4 tsp cream of tartar
3/4 cup caster sugar
(or white sugar will do)

Using a stand mixer with the wire whip attachment, whip egg whites until foamy.
Add the cream of tartar and continue to beat until soft peaks form
then gradually beat in the sugar.

Continue to whip until stiff-peaks forms.
This is a critical part of making the Chiffon Cake.
You don't want to neither under beat nor over beat your egg whites.
Here's a link on how to whip egg whites:
http://bakingbites.com/2005/06/cooking-school-how-to-beat-egg-whites/

To make the chiffon cake batter:

With a rubber spatula gently fold (in 3 batches) the egg white mixture(part 2) into the egg yolk mixture (part 1) just until it is well blended together. Do not beat or stir the mixture.

Pour batter into ungreased bundt pans and bake in a pre-heated 325 degrees oven for about 55-60 minutes.

The cake is done when tooth pick (I use bamboo skewer)

inserted in to the cake comes out clean.
Invert pan right away after taking it out from the oven
so the cake will not shrink or lose its volume.

Yields:
With this recipe, you can make
12 mamon and 1 bundt cake
or
24 mamon in medium molds (click here)
or
4 (9" round) cakes for Crema de Fruta
(for recipe click here)
or
2 (9x11) cakes for Crema de Fruta
(for recipe click here)

2 (11x5) loaf pans for Custard Cakes
Click here for recipe

http://pinoyamericanrecipes.blogspot.com/2009/06/150mango-custard-cake.html

(experiment with the baking time)

Notes from MaMely:*I had used regular white sugar in this recipe and it did not affect the texture, at least i thought so.
Caster sugar is the same as the superfine or ultrafine sugars.

Valuable info: How to "fold in" ingredients

"The basic process is to use a large rubber spatula to reach down through the center of the foam to the bottom of the bowl and lift some of the batter up and on top of the foam. As you turn your wrist to deposit the batter on top of the eggs, you turn the bowl a few degrees. Then reach down to the bottom again and lift more of the batter up and over the foam. As the bowl turns, the batter and foam blend, and when there are no traces of egg white left, you’re done.

There are a few tricks that will help you fold. The first is to take a quarter or so of the beaten egg and mix it into the heavier batter. You lose some of the bubbles, but it brings the consistency of the batter closer to that of the foam so they mix better....." Read the rest of the info here.