Saturday, May 7, 2016

Orange and Lemon Chiffon Cake

I am sharing this more diabetic friendly recipe as it calls for less flour and sugar.  Baking too is different as this recipe is steamed baked with a lower oven temperature too.  To obtain a very fine texture, this cake has to rise above the cake pan and then for the last 20 minutes, it will fall back to the height of the cake pan.  The cake will only start rising at about 15 to 20 minutes and continue to rise.  This recipe will enable you to hand press to dislodge the cake.


80 gm cake flour
45 gm all-purspose flour
30 gm fine granulated sugar
1/2 tsp baking powder
1/4 tsp salt

5 egg yolks

85 gm vegetable oil
70 gm orange juice
15 gm lemon juice

zest from one large orange
1/2 tsp orange paste

5 egg whites
80 gm fine granulated sugar
1/2 tsp cream of tartar


Remove the oven rack to the lowest rung and place a 13 x 9 inch pan at the bottom of the oven.

Preheat oven to 325 f (convection) and put a kettle of water to the boil.

Sieve ingredient A 3 times.  Put into large mixture bowl and put aside.

Put ingredient C into a microwavable  jug/bowl and microwave on high for 1 minute.

Remove from microwave and pour straight into sieved ingredient A while it is still warm.

Add in zest of orange and orange paste. Stir well to combine.

Separate the eggs using a small bowl, one egg at a time. Put the yolks into the above mixture and egg whites into the stand mixer bowl.

Add the sugar and cream of tartar in ingredient E to the egg whites and whisk the whites using medium speed (speed 4 on kitchenaid - medium speed is desirable as it creates smaller bubbles and will be more stable) until thick and in slightly more than soft peak.

Mix in the egg yolks thoroughly with the flour mixture, then add 1/3 of whipped egg whites.

Stir with a whisk until the mixture is well combined and loose like the whipped egg whites.

Pour this into the remaining egg white.  Using a large rubber spatula, fold in the whites, cutting from the middle of bowl, 12 o'clock to 6 o'clock motion and scraping the bottom of the bowl, then lift up and fold over, moving the bowl as you fold.  Do this gently as not to deflate the egg whites too much.  When there are no more white streaks of egg white, you are ready to pour into 20 cm chiffon mold.

Pour from a high distance dropping into chiffon mold, as this will help to rid of bubbles.

Spin the filled chiffon mold to level the top and bang lightly to remove any remaining bubbles.

Pour hot water into the 13 x 9 inch pan which is at the bottom of the oven and place the filled chiffon mold onto the oven rack.  Set timer for 10 minutes.,  then reduce oven temperature to 300f and bake for another 10 minutes.  Lower oven temperature to 285 f and bake for another 15 minutes.  Turn off oven and let the oven residue heat finish the baking of the cake. for 20 minutes( the cake will start to level at this point)

Test for doneness before removing the cake from the oven.  If cooked through, remove and immediately invert cake(i use a metal funnel) and leave until cake is totally cooled.

Press the sides of cake lightly, it will dislodge easily.  Push the bottom piece of cake mold up.  Press the bottom of cake to dislodge.  Remove the cake.  Voila, cake is done.

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