A lovely gift from Korea from the Ting's recent holiday.
This Orange Chiffon has :
A (Orange batter)
4 eggs yolks
50gm of caster sugar
50ml of freshly squeezed orange juice
3 tbs of corn oil or flavorless oil
about 2 tbs of grated orange zest
80gm self raising flour
20gm corn flour
B (Meringue)
4 egg whites
1/4 tsp of cream of tartar
100gm caster sugar
C (Orange Icing)
1 cup icing sugar
1 tbs boiling water
1 tbs orange juice
a couple strands of orange zest sprinkled with some sugar
Apparatus:
A 20cm chiffon tin
A pre-heated oven at 170C
Powerful arms or an electric beater
1. Mix A into orange batter. Make sure not to over fold the flours.
2. Make B. Whisk egg whites with an electric beater. Add cream of tartar when foam appears and then rest of sugar gradually until stiff.
3. Fold whites into orange batter.
4. Bake in oven at 170C for about 50 mins to 55 mins
5. Cool cake inverted on a cooling rack.
6. Make icing mixture & pour icing over cake when completely cooled. Top with orange zest.
Anna, thank you for the recipe. Will give it a shot over the weekend..=)
ReplyDeleteSteph, make sure you don't grease your chiffon tin. Let me know how it goes.
ReplyDeleteAnna, what would be a substitute to the orange juice if I were to make a plain vanilla sponge?
ReplyDeleteThanks..
You can replace orange juice with milk and add a tsp of vanilla essence.
ReplyDelete