I made quite a number of chiffon cakes and the result normally yields a very dense texture cake. Chiffon cake is supposed to be a light fluffy cake and because I choose to eliminate baking powder and tartar powder as most recipes call for, cake results normally do not come out as good as those bought from the bakery shop.
This time around, I have to share this recipe that I'm proud to say my own. It is made of all natural ingredients with no chemical composition so it makes me happy that my kids are consuming healthy dessert of a sort.
Orange Chiffon Cake recipe:
1/2 cups of organic flour
5 organic eggs
100 ml fresh squeeze orange juice
4 TBS of sugar (egg white uses)
2 TBS of sugar (egg yolk mixture uses)
Half lemon
3 TBS advocado oil
Preheat oven at 350 degrees
Step 1: separate egg whites and yolks
Step 2: I used a hand held mixer on low speed to mix the yolk. Add in sugar, continue to mix for 1 minute. Add in 100 ml orange juice, mix for 30 second with low speed. Squeeze in half of the lemon and mix for 10 second. Use a sift to slowly pour in half cups of flour to the mixture and continue to mix for 2 minutes. Add in oil and mix for 10 second in low speed. Set aside and work on egg whites.
Step 3: Be sure to use clean set of tools as any drop of water or oil could ruin the foamy egg whites. Start mixing egg whites in high speed until bubbles formed then add in sugars in 3 increments. Mix the egg whites until soft peak stage.
Step 4: In 3 batches, slowly fold in egg whites to the egg mixture. After all egg whites are blended in, pour the mixture into a tin and bake for 30-35 minutes. Tada... A nicely browned chiffon cake.
Once you take it out from the oven, turn it upside down to let it cool. It supposedly prevents the cake from sinking. Do note that the amount of sugar I used is very minimal as I'm not a big fan of sweets. The result may be bland to a lot of you, but for my family and I, it is just right. We enjoyed it with a cup of fresh squeeze orange juice. Life is good.
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