Saturday, March 2, 2013

Recipe: Mandarin Orange Chiffon

My parents bought 3 cartons of mandarin oranges for this CNY. I know right! There were rotting so quickly! So I thought I must find a way to finish them fast! 

3 egg yolks
30g sugar
pinch of salt
20g corn oil
60g orange jucie
70g cake flour
1 orange zest

3 egg whites
30g sugar
1/8 tsp cream of tartar

1. Preheat oven to 180°C.

2. Whisk egg yolks, salt and sugar first. Remove from the mixer (I used a hand whisk), add in corn oil, orange zest and juice. Stir well with a hand whisk before adding in the flour. Mix till smooth.

3. Beat egg whites and cream of tartar with an electric beater, adding sugar gradually.

4. Fold 1/3 of the egg white batter gently into the egg yolk batter until slightly incorporated, add another 1/3, fold and finally the remaining egg whites and fold till well incorporated.

5. Pour mixture into 6'' cake pan and bake for about 30 minutes


Have a great weekend dear all! :)

1 comment:

  1. Baking is definitely one way by which I use up copious amounts of food lying around the house! We had so much chocolate so I made a double batch of choc orange muffins, and choc oatmeal cookies =P haha. Needless to say, there is now a lot of muffins and cookies...ready to be gifted to friends =D