Looking to get away this weekend? Away from the city and its hectic demands. Fresh air and some country living? I wish! This is a throw back to Nanyuki, while on our way to Samburu National Park some years ago.
But in case you have no such plans, we could attempt to bake this orange chiffon cake. I used to skip this recipe in my Betty Crocker cook book, but after I
stole got a bundt tin from my mum’s, I figured I should give it a try.
I loved it. The combined light orange cake and chocolate icing reminded me Supa Snack. Even if you did not like Supa Snack, the combination of orange and chocolate is unbeatable!
Mix all the dry ingredients first.
What makes chiffon cakes really light is Whisking Egg Whites. The trapped air gives the cake a great yet delicate rise.
There are two flavour choices: orange from freshly squeezed oranges and orange rind or lemon which simply needs water and lemon rind.
Bake in an ungreased Bundt tin/tube tin/angel food tin.
Once out of the oven immediately turn pan upside down onto a glass bottle or bowl and let it hang until completely cools (about an hour and a half).
Note to self: One day I will invest in one that has a detachable bottom.
Spread chocolate icing on and serve.
- 2 cups all-purpose flour
- 1 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup freshly squeezed orange juice (2-3 oranges)
- 1/2 cup oil
- 1 Tablespoon grated orange peel
- 7 egg yolks
- 1 cup egg whites (about 8 eggs)
- 1/2 teaspoon cream of tartar
(For a lemon chiffon, substitute the orange juice with water, and orange peel for lemon peel.)
Heat your oven to 165ºC/325ºF.
Into a large bowl using a fork, mix 2 cups flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
Make a well in the centre of the bowl with the dry ingredients, and pour in the 3/4 cup orange juice, 1/2 cup oil, 1 Tablespoon grated orange peel and 7 egg yolks. Beat with electric mixer on low until smooth.
In a separate large clean bowl with clean beaters on your electric mixer, beat the 1 cup egg whites with 1/2 teaspoon cream of tartar until stiff peaks form. (I always do a little dance when I can hold the bowl upside down and the egg white stays in place!)
Using a rubber spatula, scoop the whisked egg whites and fold quickly yet gently into the cake batter until just blended. You don’t want to lose the volume of the stiff egg whites by overmixing.
Pour into an ungreased Bundt tin or tube tin or angel food tin.
Bake for about 50 minutes to an hour or until an inserted knife comes out clean.
Immediately turn pan upside down onto a glass bottle or bowl and let it hang until completely cool (about an hour and a half). Loosen side of cake and remove.