Well, I said I would try again and so I did! It turned out so well that I literally jumped for joy the moment I took the cake out from the mould. I could not contain my smile for hours on end! Silver Bullet loves it. Even the neighbours love it! I love it when they love it!
The taste was awesome, it was springy, super soft, really light and not too dry. No butter, too. Just perfect! Come to think of it, it wasn’t that difficult to make. My initial suspicion of just too much mixture in the mould resulting in my cake being half-baked the other time seemed to be true. This time, I halved the portions of the ingredients below just to confirm my theory. Besides, I only have a small oven, so adjusting the temperature down a little did help for it to bake and brown quite nicely.
Honestly, all this started as I got was inspired by another blogger, and since then I have this annoying little craving at the back of my mind. Thanks for the nudge, Boo! Now I’m hooked and Strawberry Chiffon Cake will be next on my list!
Here’s the full portion recipe of the Orange Chiffon Cake (taken somewhere off the internet and I honestly can’t remember where!) if you ever wanna give it a go:
6 large eggs, separated plus 1 additional egg white
2 1/4 cups (225 grams) sifted cake flour
1 1/2 cups (300 grams) superfine white (castor) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (120 ml) vegetable oil or safflower oil
3/4 cup (180 ml) freshly squeezed orange juice (2 – 3 large Navel Oranges)
2 tablespoons (10 grams) orange zest
1 teaspoon pure vanilla extract
3/4 teaspoon cream of tartar (use to stabilisr whipping of egg whites and allow them to reach maximum volume)
Separate the eggs and place the whites in one bowl and the yolks in another. Cover with plastic wrap and bring them to room temperature (about 30 minutes).
Preheat the oven to 170 degrees C (for a small oven like mine, I dialled it down to 150-140 degree C) and have ready a 10 inch (25 cm) two piece tube pan (ungreased).
In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons (42 grams)), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and vanilla extract. Beat about one minute or until smooth.
In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons (42 grams) of sugar and beat until stiff peaks form. With a large rubber spatula, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).
Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back).
Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 – 2 hours).
To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack. ( I used an already detacheable mould for easy removal of the cake)
Can store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.
To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30 seconds or until finely ground. Superfine sugar is used as it dissolves easier in the batter.