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
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.