Wednesday, March 4, 2009

Orange Poppyseeds Chiffon Cake

Baked this wonderfully fluffy so easy to bake cake yesterday for lunch today. Will try to post the recipe later, when I am not so sleepy...hehe...

Ok! Finally got the mood to do some typing....Here's the recipe if anyone wants to try it.


5 eggs, separated
150g castor sugar
1/2 tsp cream of tartar
50ml corn oil
5 tbsp orange juice
25g poppy seeds (roughly 2 tbsp)
A pinch of salt

Sift together:
120 g self-raising flour
20g cornflour

Preheat oven to 180 degree C. Whisk egg yolks, half of the castor sugar, salt and oil till creamy. Add poppy seeds then fold in the flour. Mix well.

In a separate clean bowl (must be completely free of oil), whisk egg white until foamy, then add cream of tartar and the remaining sugar. Continue to whisk until stiff peaks. To gauge whether you have achieved stiff peaks, lift out the whisk and if the ends of the eggwhite pointed out straight when held horizontally, and not floppy, then its ready. Be careful not to over beat.

Fold in 1/3 of the eggwhite into the egg yolk mixture and carefully blend in well. Next pour in the blended mixture into the remaining eggwhite and fold gently to mix.Pour the prepared mixture into a tube pan and bake for 35-40 minutes or until well risen and firm to the touch.

Invert pan immediately and leave to cool completely before removing from the pan. Gently peel the sides of the cake away from the pan in order to achieve a clean neat side for the cake.

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