Orange Chiffon Cake


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I love baking, and in fact baking is not as difficult as you think it is! One of my favourite recipes of late is this orange chiffon cake which is really light, fluffy and delicious and most importantly, really really easy to make as well!

This recipe is a hit among our family! Everyone loves it and have it really often!
If you love eating cakes, the citrus fragrance of oranges and have a sweet tooth this is the absolute perfect recipe for you!

Let's just jump right to it then!

Orange Chiffon Cake
5 egg whites (at room temperature)
½ tsp cream of tartar
75g caster sugar
5 egg yolks
7 tbs coconut milk
5 tbs vegetable oil
75g caster sugar
5 tbs orange juice
1 tbs orange zest
150 g self raising flour, sifted
400ml full cream
2 tbs icing sugar
1 tsp vanilla paste or extract
150g hazelnuts

1. Preheat oven to 160 degrees fan forced mode or 180 degrees regular mode

2. In a mixing bowl, seperate the egg whites from the yolks.
I always loved my little egg seperator, it really comes in handy if you aren't a pro at cracking eggs right down the middle, saves tonnes of time as well! You can easily get them in Target or Big W or here!

3. Beat egg white and cream of tartar with an electric mixer till soft peaks.  Add sugar one tablespoon at a time & beat thoroughly after each addition till you achieve stiff peaks.  Set aside.

4. In a separate bowl whisk egg yolks with caster sugar till fluffy.  

5. Add coconut milk, vegetable oil, orange juice, zest and self raising flour and whisk until combined.  
Health Tip: If you feel coconut milk is too rich, you could substitute it for milk, the cake would be lighter and not as rich

6. Gently fold the egg whites into the flour mixture in 3 batches.  

7. Pour into a 25 cm baba cake tin.  Bake at 160 degrees or 25 min fan forced or till skewer come out clean
Heh, apologies for the messy cake tin, I was rushing (:

8. Place hazelnuts in a shallow baking tray and roast until the skins flake off easily when rubbed.
Cooking Tip: If you do not have hazelnuts at home, you could substitute it for any other nuts you have at home!

9. Chop the hazelnuts to your desired texture.

10. For the filling, whip the cream, sugar and vanilla till stiff but do not overbeat as cream will split.  Cover and refrigerate until needed.

11. Once cake has cooled, remove it from the tin and with a serrated knife, slice the cake into 3 equal layers.
Sorry for the lack of photos, I was way to excited assembling the cake and forgot to snap a few photos ):

12. Spread a layer of the cream on each layer and sprinkle with the chopped hazelnuts. Stack the cake layers above each other and cover the entire cake with the remaining cream.
Mum didn't like too much hazelnuts in the cake so I added them sparingly, you can always add as much as you want!

And voilĂ  there you go! Your cake is ready to serve and enjoy it with your family over a nice cup of tea!

Hope you guys enjoyed today's post!

Happy baking!
Foodling 3

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