*my personal preference is chiffon without skin ;)
Ingredients:
5 Yolks
110g castor sugar
55ml Corn oil
95ml Orange juice
2/3tsp orange rind
130g Cake flour
7 Whites
Method:
1. Preheat oven 180
2. In a bowl, whisk yolks with 1/3 of the sugar till pale in colour
3. add corn oil follow by orange juice
4. add orange rind, then sieve in cake flour, whisk till combined
5. whisk white till foamy, slowly add in remainder 2/3 sugar till peak
6. fold in 1/3 whites into yolk mixture
7. pour the above step 6 mixture to the remainder whites and fold in till combined. DO NOT over-fold.
8. pour batter into 20" tube pan
9. Baking time 40mins
10. over-turn tube pan to cool
Recipe reference: 好吃戚风蛋糕轻松上手
福田淳子
Jessie
Your chiffon texture looks very good and it must be yummy too.
ReplyDeletewoohoo! Great GReat GREat GREAt GREAT JOB!!!
ReplyDeleteyummy!!! the texture of ur chiffon cake is so fine i want to achieve this kinda of texture too!~ but sadly til now i can't i only got big air holes for my efforts haha.. nice one jessie =)
ReplyDeletewow! the texture of this is impeccable! :D
ReplyDeleteYou are really expect in baking chiffon, your chiffon looks so soft :)
ReplyDeleteJessie, your chiffon cake is so nicely baked, so pretty, soft and fluffy, yum yum
ReplyDeleteHi, how do you achieve the 'skinless' effect? did you trim it off or bake until it is just right... thanks.
ReplyDelete