AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
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Tuesday, April 03, 2007

Orange Chiffon Cake





Ingredients:
(A)
4 egg yolks
75 ml. Orange juice
40 ml. water
85 ml. corn oil
90 gm. sugar
150 gm. Hong Kong flour or Cake flour
3 gm. salt
1 tsp. Baking Powder
1/2 tsp. Orange emulco

(B)
5 egg white
1/8 tsp. Cream of Tartar
100 gm. sugar

Method:

(1) Mix all the ingredients (A) together and stir till smooth.
(2) Whisk egg white with cream of tartar for 1 min. then gradually pour in sugar and whisk till medium-stiff peak.
(3) Fold mixture (1) and (2) together and pour into a 23 cm. tube pan.
(4) Bake at 180c for about 1 hour or till cake is cooked through.
(5) Overturn cake (still in the pan) onto a wire rack and leave it to cool down completely.
(6) Remove cake from tube pan and slice.
(7) Serve.

102 comments:

Anonymous said...

hi Yochana,
may i know where you bought your chiffon cake pan ? it look really tall,this is the type of chiffon cake pan i have been looking for so long.........

Thank you,
Anita

P/S:can you post pic's of your chiffon cake pan ?

sue said...

Lovely..lovely perfectly done chiffon cake...nothing can actually describe except it stands so majesticly and grand and also my all time fav cake. I have tried numerous times but ends in failure and my chiffon looks nothing like yours. Aunty lucy can this recipe be shared because i would love to bake a perfect chiffon one day so that the children can have chiffon anyday n anytime.
thank you.

yochana said...

Hi anita,

try to look for it at Sun Lik or Phoon Huat. They sell a lot of chiffon cake tins.

Sue,

the most important part of making the chiffon cake is how you beat your egg white and how you fold.

rgds

Chawanmushi said...

Hi Lucy
Your chiffon is so nice and tall.
I guess that you must have used about 7 eggs for this chiffon?

yochana said...

hi chawanmushi ,

if I use 7 eggs..it must be small. I used about 5 - 6 extra large eggs.

rgds

Anonymous said...

Hi Aunty,
Does the size of the eggs really matters in chiffon? How do I know the eggs that I bought are really those extra large ones?

Your chiffon looks real good, had never succeed in making one yet:-(

angeline

sue said...

Hi aunty lucy...i agreed with u that whipping the eggs white is totally crucial but i have tried numerous times and i still fail. How long is the estimation time for the whites to reach stiff peak and at what speed (4 or 5 for a kenwood mixer)But also having a correct recipe does help a long way. Can the recipe be share or maybe you could recoment the book where the recipe comes from because i really would love to bake a correct version of the chiffon cake for my nephew who is now 17month old who loves eating chiffon because its so soft.
Aunty lucy ..is your mould 21cm because yr cake looks big n tall leh!
Thank you

Anonymous said...

Lucy,

Have you ever thought of publising a book. All your bakes look so much better than some of the cook books out there. I will be the first one standing in line to buy your cook book.

Snwan

janice said...

this chiffon cake is amazingly high! what is the height of it? so i know the rough kind of pan i should be looking for? thank you

Anonymous said...

hi Yochana,
I long to have this orange chiffon recipe. It's my mother's favourite. Please share.

Thank you,
Wenna

yochana said...

Hi Janice,

I used 23 cm and find it too high. I think I will use 25 cm. next time.

rgds

yochana said...

Hi Snwan,

I've thought of publishing books but it's only a dream for me...hahaha

rgds

pink said...

i agree with snwan, aunty yochana. your pictures tempt me more than ANY cookbooks i've ever seen!

sue said...

Aunty lucy...indeed a great idea to have yr own publish book..i'll be in line to buy them almost immediatly.
Can you share the recipe for orange chiffon cake or maybe you could recoment the book where the recipe comes. thank a bunch!

Kate said...

Hi Aunty Yochana

Do you have Pandan Chiffon Cake recipe? Esp those with coconut milk or evaporated milk added. Thank you : )

yochana said...

Hi Kate,

for pandan chiffon cake, will post later.

rgds

Cranberry said...

This is really very tall chiffon cake, Lucy. Very nice.

sue said...

kisses n hugs for this great recipe. Aunty lucy...i'll be using the 25cm mould and i find the mould quite big...do i have to double the recipe for a 25cm mould?
At what speed do u used (speed 5 or 6) and is 2 mins enough to reach medium stiff peak?
Can orange emelco be subsitute with orange essence?What the purpose of the emelco, colour issit.
The eggs i'm using is 72g..is it considered extra large egg.

thank you

shirley said...

Hi Aunty Yochana

I have never seen such a tall chiffon before. This is really amazing. Is your cake taller than the pan?

Your bakes are really really wonderful.

yochana said...

Hi shirley,

Yes, this time my chiffon cake is taller than the tin. Sometimes is exactly at the rim...so chiffon cake's height is very subjective.

rgds

yochana said...

sue,

25 cm. is ok for this recipe. If you find it too big, make 1 1/4 recipe.

72 gm. eggs are extra large eggs.

rgds

Anonymous said...

your chiffon cake is really standing very tall, Lucy. Very very very nice.

Cheers!
Jestina

yochana said...

Thanks Jestina for your compliments.

rgds

shirley said...

Hi Aunty Yochana

Would you consider giving a course on making chiffon cake and sponge cake. I believe the making of these cakes is really not easy for a lot of us. I am sure a lot of us will be interested. Like for me, I have tried chiffon and sponge cake many times and never very successful. I am sure there a lots of tips to watch out.

Hope you could consider.

Many thanks!

yochana said...

Hi shirley,

Yes I can consider teaching but for your info, Judy Koh of Creative Culinaire at Eng Hoon Street is also teaching the above.

rgds

Anonymous said...

Hi Aunty Yochana,
Thanks for sharing this recipe..

Btw, do you conduct classes?

Thanks.. JO

jasminah said...

hi yochana,

thank u for the perfect chiffon cake recipe.

Anonymous said...

Hi aunty Yochana

Lovely and fluffy chiffon cake. Can I use 5 egg yolks instead of 4.

Regards
HSL

yochana said...

Hi HSL,

if you want to use 5 egg yolks, it shouldn't be a problem. Chiffon cake normally has more egg white than the yolks which gives the fluffy texture.

rgds

Anonymous said...

Hi auntie yochana,

I tried out your orange chiffon cake twice n i had encounter d same prob on both tries. I would like to consult u why did my cake turn out some areas light n fluffy n some areas hard/dense. I am not sure what i did wrongly...

1) i use a hand mixer to mix ingredients A 4 for short while til mixed, or shld i use a hand whisk 2 stir til smooth.

2) i m not sure what is d diff. btwn medium stiff peak n stiff peak so not sure wen i shld stop beating d whites.

3) As i do not hav orange emulco, i replace some part of d water wif orange juice (i wanted a more orangey flavour)

Kindly advise what i did wrongly.

Thanx in advance.

Irene

yochana said...

Hi Irene,

For the egg yolk mixture, not need to use an electric beater, a wooden spoon will do the job.

As for the egg white, whisk till medium stiff...not too soft and not too hard.

fold both gently taking care not to deflate the egg white. If the egg white is too stiff, it takes a long to fold and it might collapse whereas if the egg white is too soft, the mixture is too watery causing a dense texture.

rgds

Anonymous said...

Hi Aunty Yochana
Tried baking the chiffon cake, when I overturn the cake it dropped off from the tin within 5 mins. I used a 23cm tin and when is done it is about an inch higher than the tin. I baked it for 50mins. Your advise please.

Rgds
HSL

yochana said...

hi HSL,

Did you grease your chiffon tin? To make chiffons, the tin must never be greased otherwise it will drop off if you overturn it.

If the cake is 1" higher than the tin, it's good. It will become a tall chiffon cake. At this juncture, you will not be able to sit on the wire rack. What I did was to let the center hole sit on a small container or strong bottle to let it hang till cool.

rgds

Anonymous said...

HI Aunty Yochana

thanks for your fast reply.

That what I did during the cooling process. I did not grease the tin. Do you think the cake is underbaked?

Anonymous said...

Hi again untie Yochana,

Thanx for replying me so fast, i wil try to perfect the technique u advised cos ur chiffon cake recipe is d most successful one i had ever tried (i tried the light n fluffy area n its very nice, nicer dan those cake shop) except for those dense area, otherwise it wil b perfect.

Thanx again

Irene

ladybuggy said...

hi yochana,

Can i replace the orange juice to fresh squeeze orange? Can i omit Orange emulco, btw whats that, issit a colouring?

yochana said...

hi ladybuggy,

I also use the freshly squeezed orange juice. You can omit the orange emulco.

rgds

MsCake said...

Dear Lucy

I had tried this cake thrice BUT still cannot achieve your kind of cake texture. Why Why...Pls help !

My problems:

1) Most of the time, the sides and
near the tube are sticky. Dared
not bake too long as I had
already extended longer than
your normal baking time.

2) ALWAYS CANNOT ATTAIN your kind
of 'springy', 'stretchy',
'holely' type of texture. I
love to eat this type of
'springy' feel of texture. What
went wrong ? Lucy, yr guidance
please.

Thanks.

yochana said...

Hi Mscake,

From your description, I think you cake is undercooked. Your oven's temperature could be faulty. You can use by using an oven temperature. Set your oven temperature and leave the oven thermometer in the oven and read the reading after 10 mins and see what reading you are getting.

rgds

MsCake said...

Thanks Lucy for yr reply.

Can I get the oven thermometer from Sunlik or PH ? Roughly how much does it cost ?

Hv never used it before. Do I always hv to place it in the oven to check its temperature first JUST BEFORE I put in my cake to bake ? Sorry for asking as I knew nothing about this.

Thanks again.

Catherine

yochana said...

Hi catherine,

you can get it from Chong Trading, The Adelpi at Coleman Street.

If something is wrong, that means your oven needs servicing.

Rgds

MsCake said...

Thanks Lucy for yr kind help. Will try go and get the thermometer next week.

Catherine

Elaine Soh said...

hi yochana,

this is my 2nd attempt trying out the chiffon cake, it turn it to be successful soft and nice! My sis-in law and colleagues were asking me about the recipe. Im creating a new blog, can i know if i can post your reciple on my blog?

yochana said...

Hi Elaine,

You're most welcome but please link the recipe to my blog..

rgds

kium said...

Hi Aunty,

I would like to bake a Lemon Chiffon Cake, using your Orange chiffon as a guide, other than changing orange juice to lemon juice, is there anything else that I need to change? Thanks.

Secondly, I would like to know whether olive oil can be used instead of cornoil. Tks.

Rgs, Kium

yochana said...

Hi Kium

Add in a little extra sugar when making the lemon chiffon cake. You can use any oil to your preference, makes no difference tho.

rgds

Anonymous said...

hello yochana,
been experimenting on so many recipes for chiffon cake, all turned out as a disappointment. your work looks very good and would like to try it soon. i would like to use a 26 cm regular round tin pan since my tube pans are too small. would appreciate your tips and comments on this.
thanks in advance!
--- Maria

yochana said...

Hi Maria,

No tips...just don't grease your tin will do.

Egg white do not beat until too stiff.

rgds

Anonymous said...

gee, thanks yochana for a prompt reply! my daughter's eyes light up as soon as she sees me start to bake in the kitchen. been so far successful with moist/dense butter cakes but never with chiffons.... i envy your expertise. i'm sure my husband will love a successful chiffon as well!
i shall try my luck within this week using your recipe. i am confident it will work out fine. again, thank you for sharing your talent! more power to you!

Anonymous said...

hi aunty, i tried your orange chiffon 2day and the taste was very nice. however the texture did not turned out as airy and fluffy as yours. can you advise?i encountered some problems and hope you could help me with them:
1. my cake slipped out of the tin about 10 mins after i inverted them. can you pls advise how could this have happened? (i did not grease the tin)
2. when you fold the egg white into the yolk mixture, do you use a hand whisk or spatula?
3. my cake was cooked after about 30 mins. dats really fast compared to your 1hr. i used 180c with fan. is this ok?
4. for this recipe, we must use extra large eggs, right? if we use medium sized eggs, about how many eggs should we use?
thanks a

yochana said...

Hi anonymous,

Your cake sounds wet , that is why it slips out of the cake pan after inverting for 10 mins. I think you should bake another 10 mins to dry up the side so that it will stick to the pan and won't fall off. It will definitely work.

Folding egg white , use a spatula.

For eggs, as a beginner, use medium eggs that weigh around 65 gm (with shells on) cos if you use other sizes, you might not know how to judge. Every recipe that I used, I will judge the eggs according to my consistency and the recipe. Agak-agak.

rgds

Anonymous said...

hi aunty, thanks for your prompt reply. i do find my batter a liitle wet after mixing. could it be the no. of eggs i use? i took out the cake after its cooked cos the top was splitting already. should i use oven without fan? can you advise how to mix the whites into the yolk mixture without deflattening the air bubbles. thank you aunty.
(btw, does your recipe call for meduim eggs or large ones cos the size will affect the accuracy of the recipe, rt?

yochana said...

Hi anonymouus,

Better to use 65 gm eggs with shell.

ya..i think your egg white is under beat so it becomes too wet.
Please try again.

rgds

Anonymous said...

thanks aunty, will try again. i guess i always have problems with beating the egg whites and folding them in.

Anonymous said...

Hi Yochana

Any particular steps to fold the mixture egg yolks and egg white together?


Thank you,
KR

mj said...

Hi aunty yochana

I tried baking this cake but the centre of the cake collapsed and some parts of the cake was dense. Overall, the texture was more like sponge cake:( I feel that my egg white could hv been underbeatened. I used a hand held mixer @ speed #3 and took abt 4 mins, until soft hook is formed. Is 4 mins too short? my girl friend said she'd beat her white for at least 6 - 8 min. Please advise me. Thanks!

Aunty Yochana said...

Hi mj,

going by mins. is very subjective. Each individual mixer has it's strength and you should learn how to see the texture. Medium peak or stiff peak.

rgds

mj said...

Hi aunty

yeah, so i guess got to go thru trials and errors until i get lucky, or better still, attend your baking class on chiffon cake making!

Cafren said...

hi aunty yochana,

what causes my chiffon cake to split at the top juz 15mins into baking?

Cafren said...

hi aunty yochana,

what causes my chiffon cake to split at the top juz 15mins into baking?

Aunty Yochana said...

Hi Cafren,

it could be due to:

(1) too high high...your oven might not have the accurate temp.

(2) Your chiffon is too near the top of the oven...the conductors are there.

(3) You over-filled your pan.

rgds

Anonymous said...

To the poster who said her/his chiffon cake slid off the pan after baking even though it wasn't greased.

Make sure you're not using a nonstick pan.

Aunty Yochana said...

Hi anonymous.

I think you're right, the cake slid out because it is non-stick. I use the normal cheap type..won't slid down.

rgds

Anonymous said...

Admire your ability to bake such beautiful chiffon cakes. I personally have not try any chiffon cakes though I do have a 23cm tube pan. Which make me come to my question. Can I substitute the 23cm tube pan instead of using a 18 cm tube pan.

Aunty Yochana said...

Hi Anonymous,

Yes you can use a 23 cm. It's either you increase the ingredients or have a shorter chiffon cake.

rgds

Cafren said...

dear aunty yochana,

thank you for your reply dated oct 12. u are rite...i think my temp was too high...im using the convection type of microwave to bake cakes instead of the normal oven....guess i hv to lower the temp since the space is so much more enclosed compared to the oven....

Anonymous said...

hi Yochana,
thanks for a wonderful recipe.just wanna ask if i can cook this recipe in a microwave oven?

Aunty Yochana said...

Hi,

Miocrowave oven? Does the plate turns while baking? If it spins, then it's bad for the chiffon cake.

rgds

Anonymous said...

hi again yochana,
ok!thank you so much......
can u give some cake recipes that i can bake in my microwave....
please..........thanks

joan

Aunty Yochana said...

Hi Joan,

mmm..I've never bake a cake in a microwave oven before...

rgds

Anonymous said...

ok thanks again
you're great...you replied so fast
Merry Christmas!!!

Anonymous said...

thanks again..........
God Bless!!!

joan

Anonymous said...

Hi Aunty

Your chiffon cake looks fantastic.

i baked a chiffon cake just now.It was rising very well but somehow it collapsed in the oven. Though it was in the oven for 50 minutes but the cake is still wet.

Any idea what has gone wrong with the cake?

Thanks

Anonymous said...

Hi Aunty Yochana,

Can I use top flour in chiffon recipes? Cos I've a pack of top flour sitting in 1 corner of the cabinet and its expiring soon.. hehehe

Regads,
Carrie

Aunty Yochana said...

Yes CArrie,

you can use Top flour.

rgds

Anonymous said...

Hi Aunty Yochana,

Thanks for the prompt reply, I'm going to bake this cake for my granny tml! She loves orange chiffon cakes! She always buy them frm the neighbourhood bakeries at $5+ (which I think is a rip-off).

Hee, i pray that it will turn out well and surprise her with this! =)


regards,
Carrie

Aunty Yochana said...

Hi Carrie,

$5 is very cheap...save you all the trouble cos the electricity, ingredients and washing up cost more than $5-00.

rgds

mj said...

Hi Aunty,

May i request that you post a picture of how the egg white should look like (esp the "hook") the next time u bake a chiffon? I think it will be very useful for alot of us who just gasak and then usually get it wrong! Thanks!

Aunty Yochana said...

hi mj,

I will start a chiffon cake class after cny ...which will be better..

rgds

mj said...

Hi aunty,

Wow, that's great! I hope to attend and put all the bad chiffon experiences behind me :-)

Anonymous said...

Hello Aunty Yochana

I have a question about the cake pan. My chiffon tin is 21 cm. How much should I cut down on the recipe? Thank you.

Aunty Yochana said...

Hi anonymous,

use 3 eggs recipe. You have to calculate base on 3 eggs.

rgds

Anonymous said...

Hi aunty,
why this recipe needs 1hr to bake,pandan chiffon only needs 45mins? Can i cut down on the sugar?thks.

Aunty Yochana said...

Hi anonymous,

timing is just a rough guide. You don't have to follow as i have also mentioned or "till cooked through". Sugar is up to your taste.

rgds

christine said...

Hi,

I tried the recipe but the top turned out a little dense. Could it be the fact that I used 5 instead of 4 yolks?

My cake also stuck to the tin at the centre. Is there a reason for this?

Thanks for your help.

=) christine

Aunty Yochana said...

Hi christine,

a change in the recipe will definitely affect the texture of the cake.

You have to loosen the centre before you unmould the chiffon cake.

rgds

Christine said...

Ooo thanks. I realised my tin was too small as well. I will try it again using the new tin. Thanks so much! =)

Do you have any recipe for oreo cheesecake?

christine

Shirin said...

hi Aunty Yochana,

I would like to ask something... about the 75ml orange juice, do i use from a freshly squeezed orange or can i just use the packed orange juice (Peel Fresh etc...)?? Which is better??

Regards

Aunty Yochana said...

Hi Shirin

Clever you...both also can ...but the packed orange juice has sugar added so you try to cut down on the sugar slightly.

rgds

adeline said...

Aunty, is it normal for Chiffon cake to be "sticky" or "Wet" on its surface and side on the following day? I baked orange chiffon cake and touched with my finger the following day, it just sticked onto my finger. The Chiffon cake was well baked though...

Aunty Yochana said...

hi adeline,

It should be dry..but sometimes because of the heat in your room the stickiness might occur if your chiffon is not baked long enough.

rgds

Anonymous said...

Dear Aunty,

May I know what is emulco? I could not find in the uk. Is there an alternative please? Really would like to know as many of your other recipes require things like chocolate emulco. Would be good if there is a substitute for it.

Please answer my question aunty.

Thank you!!!

Aunty Yochana said...

Hi anonymous,

emulco is a kind of paste (in liquid form)

rgds

Anonymous said...

Hi aunty, is there an alternative to emulco because I can't find in the uk. Thank you for your response to the previous comment.

Anonymous said...

hi aunty, sometimes there is a dense layer at the bottom (actually the top before inverted) of the cake. what could be the cause of it pls?

Anonymous said...

Hi aunty Yochana,

I tried your Orange chiffon cake Iast weekend, the taste was very nice.
Thanks for sharing this recipes.....

Evelyn

Anonymous said...

Hi aunty Yochana,

I tried your Orange Chiffon Cake last weekend, It's nice and the taste was nice, too.

Thanks for sharing this recipes.

From,
Chong

Jo said...

hi aunty

I tried this yesterday and it was amazing! Although I omitted the water and used all orange juice instead.
Thanks for all your recipes and effort in posting them!

Anonymous said...

Hi Aunty Yochana

I have tried to bake the Orange chiffon cake, but I used 6 eggs (50gm without shell) instead of 5 extra large eggs. During the baking, it raised till the rim of the 25cm chiffon tin but when I took it out from the oven and overturned it for cooling, it didnt drop down from the tin, but it "deflated". Is it because the egg white is not stiff enough when i beat egg white? Do I have to adjust the amount of Cream of Tartar if the change the amount of eggs used? Also, when i tasted the cake, it's quite soft and moist, but not as airy as the cake you have baked. Is it because the cake is not cooked enough? I baked the cake at 180 degree for 55mins.

Thank you,
Hwee Choon

Aunty Yochana said...

Hi Hwee Choon

Please follow the recipe and it's method to the dot. Do not change anything otherwise it will not be successful.

rgds

Anonymous said...

Hi Aunty

After a few attempts, I finally got the cake baked successfully. The cake tasted really soft and yummy. i shared with my family and friends and they all love it very much.

I have also tried to bake the pandan chiffon cake, but I find that it's a bit too sweet. If I want the cake to be less sweet, how much sugar can I reduced?

Thanks again for the advise.
Hwee Choon

Anonymous said...

Hi Aunty, just a quick question is 1 teaspoon of baking powder correct or should it be 1 tablespoon instead.