Orange-flavor Chiffon Cake

This Orange-flavored Chiffon Cake is very light, moist, with fresh and mild citrus scent. It tastes great itself, though most of the time, I use it as the base for many of the layered cakes I create, which you will see soon as I am diligently updating my blog. The Mixed Berries Cake Roll -- 莓果奶油蛋糕卷 is one of the many cakes I make that uses this chiffon cake as a base.

"Generally, a chiffon cake is a very light, moist cake made with vegetable oil, eggs, sugar, cake flour, baking powder (optional), and flavorings. Instead of the traditional cake ingredient butter or paste (such as shortening), vegetable oil is used. Chiffon cakes achieve a fluffy texture by beating egg whites until stiff and folding them into the cake batter before baking. Its aeration properties rely heavily on how well the egg whites are beaten and the skill of folding them to the cake batter.

The cake flour is one of the key ingredients here. Cake flour has low percentage (8-9%) of protein (which becomes gluten), making it the weakest flour on the shelf, and it bakes up into meltingly tender soft cake layers.

The high oil and egg content creates a very moist cake, and as oil is liquid even at cooler temperatures, chiffon cakes do not tend to harden or dry out as traditional butter cakes might. This makes them better-suited than many cakes to filling or frosting with ingredients that need to be refrigerated or frozen, such as mousse, pastry cream or ice cream."

橙味戚风蛋糕

这个方子是做两个8x3” 圆形蛋糕的份量。

需两个8x3”铝制圆形烤盘  或 两个9x8x3”长方玻璃烤盘

用料:

A. 蛋黄10个(extra large 尺寸鸡蛋),糖60g(4 tablespoon)

B. 橙汁160ml, 玉米油 150ml, 橙皮碎 (两个大号橙子所刮下的橙皮碎量)。

C. 低筋面粉 (cake flour) 200g(1.5 cup + 1 tablespoon), 泡打粉 1½ 茶匙 (需拌匀后过筛)

D. 蛋白10个(extra large 尺寸鸡蛋),白醋2茶匙,糖120g (full ½ cup)

做法:

  1. 将打蛋盆和打蛋洗净, 擦干, 确保无水无油。

  2. 将10只大号鸡蛋从冰箱中取出,立即将蛋白和蛋黄逐一分开(分蛋在低温时更易操作), 蛋白放入绝对干净的大号盆中(无油无水)待用(在准备其他材料的过程中,蛋白有足够时间回到室温,以便顺利打发)。

  3. 蛋黄放入另一只小容器中 (足够放入10只蛋黄即可),加入糖60g, 用打蛋网手工搅拌均匀。

  4. 另准备一只中号容器, 放入橙汁 160ml, 玉米油 150ml, 橙皮碎, 用打蛋网手工搅拌均匀, 直至水油相容。

  5. 将#3步骤里的蛋黄液倒入#4中,搅拌均匀。

  6. 低筋面粉(cake flour) 200g 与泡打粉 1½ 茶匙拌匀, 过筛两次。

  7. 分3-4次将过筛后的粉料加入#5步骤中的混合液里。 每次加入时,用打蛋网(Ballon Whisk)手工慢速有力搅拌均匀, 直至彻底无面粉颗粒, 做成蛋黄糊。

  8. 此时将烤架置放在烤箱中层(或中偏下一层),烤箱预热至350F/175C 待用。

  9. 蛋白加白醋用电动搅拌器 (Electric Mixer, preferably stand mixer) 先低速打至粗泡,再改用高速,分数次加入糖,打至中性偏硬性发泡 (盆倒转时蛋白牢牢付在盆边, 不会落下) 。

  10. 将先前打发的蛋白1/3放入#7蛋黄糊里,用橡皮刀从上往下快速拌匀 (folding Motion)。然后将剩余的蛋白加入, 继续用橡皮刀从上往下翻拌均匀。

  11. 然后将面糊倒入烤盘(倒入时, 面糊盆离烤盘一定高度, 让面糊缓慢地像绸带状挂下,流入烤盘中,这样也可以有效地排出面糊中的大气泡)烤盘大力震动几下,以去除面糊中的大气泡。将烤盘放入预热至350F/175oC的烤箱内,烤30-35分钟左右,直至牙签插入抽出后干爽无蛋糕糊即可。[ 同样面糊量,如果是用10” 戚风烤盘,一个烤盘刚好。 先350F/175oC烤30分钟, 再降温至340F/170oC烤15分钟]

  12. 从烤箱中取出蛋糕,立刻倒放,(如果没有专门设计便于倒放的戚风烤盘,可用两只同样高度的碗正立在桌上,将烤好的蛋糕烤盘的边缘倒放,架立在两只碗的边缘), 冷却后,用橡皮刀轻轻将蛋糕剥离。 然后放入冰箱冷藏。

  13. 切块食用。 注 : 刚出炉时温热的蛋糕, 和冷藏后的蛋糕口感不同, 都很美味。

The one below was baked in an 10x4 Angel Food Cake Pan with removable inner core sleeve that prevents cake from falling.

揽香叮咛:

· 此蛋糕柔软细腻湿润, 有橙汁的清香。

· 以上是做两个8英寸蛋糕的分量。 如果只做一个, 各种材料需减半。

· 蛋白打发的程度会影响到蛋糕的细腻度和湿润度。打发得过硬,细腻度和湿润度会差一些。所以刚刚从中性发泡变至硬性时即停止,以此为基础做出的蛋糕效果很好。

· 蛋白打发的程度也会影响到烘焙所需要的时间。 通常打发得越硬所需要的时间越短。

· 刮橙皮, 用Zester/Grater 这个工具, 很好用。 强烈推荐这个牌子: Microplane Classic Zester/Grater

· 低筋面粉加入橙汁玉米油混合液时, 建议用打蛋网( Whisk)手工搅拌均匀,动作慢速有力, 这样可以尽快搅拌均匀,面糊无面粉颗粒。如果用其它工具如筷子或抹刀(spatula), 则很容易产生面粉颗粒,很难搅拌均匀。强烈推荐这个打蛋网:Wilton Cyclone Whisk, 比 较与普通打蛋网,里面还有一圈螺旋型网圈,有助于更有效地搅拌。

见下图:

强烈推荐 Microplane Zester/Grater 强烈推荐 Wilton Cyclone Whisk 比较一下:普通打蛋网 Ballon Whisk

Recipe in English

Orange-flavor Chiffon cake

Note:

Below is recipe for TWO (2) 8x3’’ round cakes.

Baking utensils: TWO (2) 8x3’’ aluminum round cake pans or TWO (2) 9x8x3’’ rectangle glass containers

Ingredients:

A. Egg yolks from 10 extra-large eggs + Sugar: 60g (4 tablespoon)

B. Orange juice: 160ml + vegetable oil: 150ml + orange zest (from 2 large orange)

C. Cake flour: 200g (1.5 cup + 1 tablespoon) + Baking power: 1.5 teaspoon

D. Egg white from 10 extra-large eggs + Sugar: 120g ( 0.5 cup or 8 tablespoon) + white vinegar: 2 teaspoon

Directions:

  1. Wash/dry all the utensils and tools, especially the mixer bowl and whisk attachment for whipping egg whites. Make sure they are impeccable clean and dry.

  2. Take out 10 eggs from fridge, separate egg whites and yolks when they are cold. Let egg white sit to room temperature.

  3. Mix egg yolks and sugar in a small bowl, whisk. Then pour the egg mixture to the liquid in the first step.

  4. Mix Orange juice, vegetable oil, and orange zest in a big bowl.

  5. Add the egg yolk mixture (in step #3)to the liquid mixture (in step #4). Whisk to combine. Set aside.

  6. Mix flour and baking powder. Sift twice;

  7. In three to four batches, add the sifted flour mixture to the wet ingredients bowl in step #5. Use a balloon whisk to mix until the batter is smooth. Set aside.

  8. Arrange a rack in the middle of oven, and turn on oven to 350°F.

  9. Add 2 teaspoon white vinegar to the egg whites in the mixer bowl. Whisk on medium speed until soft peaks form (they should droop over like soft-serve ice cream), about 60 seconds. Gradually add sugar and continue whisking until stiff peaks form (they should stand straight up), about 5 minute more.

  10. Using a rubber spatula, fold one-third of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites until just combined and no large white streaks remain.

  11. Pour the batter into the pan. Tap the pan on the counter several times to release big air bubbles. Bake until the surface of the cake is golden brown and springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 30 to 35 minutes.

  12. Take the pan out of the oven, immediately turn the pan upside down, and place it on a wire rack to cool down the cake, about 15-20 minutes. Carefully run a knife around the perimeter and take out the cake.

  13. Enjoy it when it is warm. Or keep it in fridge for a few hours/overnight and enjoy it when it is cool. It tastes great both way, though different.

© 2016 by Moments of Joy.