(Complete Recipe) Mandarin Orange Chiffon Cake

Mandarin Orange Chiffon Cake

Recipe is using 3 eggs but I convert to 5 eggs to fit my baking tin so if you need help to modify the ingredients, kindly pm me.

Ingredients (makes one 17cm chiffon tin)

3 egg yolks
20g sugar
30g vegetable oil
40ml fresh Mandarin orange juice
zest of 1 Mandarin orange
50g cake flour

3 egg whites
50g sugar
1/8tsp tartar (can be replaced with lemon juice) or 5g cornflour

Method

1. Whisk egg yolks and sugar until the sugar dissolves.

2. Gradually add in vegetable oil, followed by Mandarin orange juice and zest.

3. Sift cake flour twice and add into egg yolk mixture. Mix until just combined. Set aside.

4. In another bowl, whisk egg whites until foamy. Add in combined sugar and tartar or lemon juice mixture gradually (original is using cornflour) and continue whisking until stiff peak form.

5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.

6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35 minutes.

7. Remove from oven and invert the tin immediately onto a cooling rack.

8. Unmould the cake only when it is completely cool.

Link back to DHM: https://www.facebook.com/photo.php?fbid=10210071452677433&set=pcb.1816601875267406&type=3

Credit: Long Yen

Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/02/complete-recipe-mandarin-orange-chiffon.html

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