Monday, May 5, 2008

Summer Single Serve#2: Orange Chiffon Cake























Chiffon cakes were invented and popularised in the 1920s by a Southern California Baker( From Bakers Dozen). They are essentially angel food cakes with yolk and vegetable oil. Because of the fat from the yolks and oil, they have a smooth satisfying texture. Lemon is the traditional flavor, but chiffon cakes are endlessly adaptable. They are easy to make too little more than two steps.

Special Equipment required: Two empty cans. Using cans ! Why did I never think of this? The credit for this idea goes to a book called Small batch baking by Debby M Nakos. More recipes and ideas from this book later.








This particular recipe has been adapted from Nick Malgieri and David Joachims book, Perfect Light Desserts.

ORANGE CHIFFON CAKE
To make two servings

Ingredient Set 1:
1/4 cup cake flour
1 tablespoon + 1 tsp granulated sugar
1/3rd cup Orange juice
1 Large or Extra Large Egg yolk
1 small pinch salt
3/4 tsp baking powder
1 tablespoon + 1 tsp vegetable or canola Oil. ( you can use melted cooled butter for an extra flavor punch)

Ingredient Set 2:
1/4rth cup Egg whites at room temperature( about 1 extra large egg or two large egg whites)
squeeze lemon juice
1 tbsp confectioners sugar

Method:
1. Preheat Oven to 350 degree F. Either grease the bottom of the cans only or place a circle of wax paper. Donot grease the walls of the cans.

2. Dump all the ingredients in Ingredient list 1 in a bowl and mix very well with a fork or egg beater. In another, preferably metal bowl, beat the egg whites with the lemon until soft peaks form and then add the sugar gradually and beat to stiff peaks. Fold the egg whites into the bowl with the Ingredient set 1. Mix gently and well.

3. Bake at 350 degree F for 20 to 25 minutes or until the top is well browned. Invert cans on the counter and wait until thoroughly cooled. Run a sharp knife around the edges of the cake and then invert can and tap onto a plate.

4. This is the texture that you should end up with. Light and soft and spongy.I love it plain , but you could also serve it with Orange Caramel Sauce or some fresh whipped cream and berries.

Approximately 240 calories per serving.

10 comments:

ranji said...

delicious cake..so light and fluffy!!bookmarked:)

Uma said...

cake looks so beatiful. Yummy!

Rachel said...

The use of cans is interesting....will try it too

Mansi Desai said...

I love the book...baked a few recipes from it myself...the cake looks lovely, and I love orange flavor in cakes:)

ANJALI J. said...

fluffy cake.. loved that.. loved so delicious.

Divya Vikram said...

the cake looks airy and delicious..thanks for sharing

JZ @ Tasty treats said...

the recipe sounds great, and ur cake looks fantastic!!! could u pls specify how much lemon juice to add to the egg whites?

ms said...

Hi JZ, welcome to SF. 1 tsp of lemon juice should do the trick. Or you can buy cream of tartar that is sold in powder form. Hope this helps!

Yossi said...

Thanks for uploading these wonderful tips! If you don't mind, I would like to add a link to your site in my blog (inlovewithbaking.blogspot.com).

Sumathi said...

Hi
First time at your blog.. Your cakes looks so delicious..
Do vist my blog when free..