Thursday, November 01, 2007

Orange Chiffon



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9 comments:

  1. AnonymousNovember 01, 2007 5:50 pm

    Wow! Gorgeous looking chiffon cake, Lucy! May I hv a piece please? ;)

    *sluuuuuuuuuuuuuuuurps*

    ReplyDelete
  2. AnonymousNovember 01, 2007 9:37 pm

    Dear Aunty Yochana

    I notice that all your chiffon cakes
    are very high.

    Do you use a special pan which is exceptionally high or just the normal large tube pans that is selling at Phoon Huat? Tks!

    Helen

    ReplyDelete
  3. AnonymousNovember 02, 2007 7:25 am

    Aunty,
    I made the orange chiffon cake 2 nites ago but mine's not high like yours. All the other types of chiffon cakes that I've made are all high except orange chiffon. Every time it's short. Do you have any idea what's wrong? Thanks!

    ReplyDelete
  4. Aunty YochanaNovember 02, 2007 2:54 pm

    Hi delia,

    maybe too much orange juice.

    rgds

    ReplyDelete
  5. AnonymousNovember 02, 2007 5:41 pm

    hi aunty yochana..

    oh i like orange chiffon cake.. can share with me ur recipe ? thanks

    rgds,
    starryger

    ReplyDelete
  6. AnonymousNovember 02, 2007 7:46 pm

    Hi Aunty Yochana

    Is this orange chiffon recipe already in your blog?

    They look different.

    Pls share the receipe. Tks.

    Rgds
    Josephine Seow

    ReplyDelete
  7. AnonymousNovember 03, 2007 1:07 am

    HI Aunty,

    I did your chocolate chiffon recipe few days ago, how come mine turned out to crack on top and the bottom seems more dense (or moist) than other part of the cake?


    thanks,
    angeline

    ReplyDelete
  8. YanNovember 07, 2007 6:23 pm

    Aunty :
    chiffon cake baking is veri tough for me. haiz.
    i am veri certain the egg whites were stiff peak firm already. sighz.
    now i am wondering why my chiffon cake looks dense and moist inside while exterior was going to turn 'chao ta'....
    my oven was set at 200 degrees (too high?) and i only baked it for 30 mins otherwise 'chao ta'....
    or could it be the folding process of the egg yolks mix with the egg whites....
    cheem arh...
    sighz.............

    ReplyDelete
  9. Aunty YochanaNovember 07, 2007 9:47 pm

    Hi Yan,

    Chiffon is actually simple. Just don't overwhip your egg white. Fold gently when you combine the egg yolk mixture with egg white mixture.

    rgds.

    ReplyDelete