My hands were itching from trying out new recipes as well as chiffon, esp since my khakis in MFWL has been baking so many chiffons. Since I don't have any breakfast for the kids, so I finally shifted my lazy butt to the kitchen. Haha~
My 2 oranges has been waiting for me in the fridge patiently, as Orange chiffon is on my to-do that I haven bring it to action yet. I think it has been in the fridge for almost 2 months. Luckily it didn't spoil or dry up.. Was wondering if its sweet or sour, but decided to take the plunge and added 1Tbsp of the concentrated lime extract to make it more 'cirtrus' feel.. Yumm..
Google for a new chiffon recipe, and this came up first. So ok, my choice. And why I don't want to modify frm my previous chiffon? Reason is I am always itching to try different variation of the same bakes to experiment. So tis one, texture wise, I find slightly heavier and compressed in texture whereas my usual recipe yields a lighter and 'spongier' texture. But overall, still nice as my gal whipped up 2 slices once its out frm oven and cut. Try it.
Orange Chiffon (adapted from Wendyinkk)
115ml fresh orange juice
4 egg yolks
75ml corn oil
1 tsp baking powder
1 Tbsp orange zest
4 egg whites
1/8 tsp cream of tartar
1) I slightly whisked up (A) and leave aside
2) Beat egg whites til foamy, add in cream of tartar
3) Add sugar gradually and beat til stiff peaks
4) Whisk in 1/3 egg whites well, pour mixture into remaining egg whites and whisked gently
5) Bake for 180deg for 40-50mins or til top browned
*I am using cake flour, added 1Tbsp lime juice
**I baked for about an hour til top browned
***I am using the whisking of egg whites into batter method, instead of folding.