Light and bright orange cake for all occasions.
Orange Chiffon Cake
Light and fresh
- 2 cups cake flour
- 1 tbsp baking powder
- 1 ½ cups sugar
- 1 tsp salt
- 6 eggs
- 2 oranges
- ½ cup oil
- ½ tsp cream of tartar
- 200 g soft butter
- 500 g icing sugar
- 1 orange or lemon zested and juiced
Pre-heat the oven to 160°.
Sift all the dry ingredients together in a large bowl.
Separate the eggs and place the whites in a large bowl for whipping.
Wash and zest the oranges, extract the juice and add the juice, zest and oil to the yolks.
Mix the yolks lightly and add to the flour. Mix well with a wooden spoon.
Add the cream of tartar to the egg whites and whip to stiff peak. Using a metal spoon, fold the whites into the batter.
Pour the mixture into an UN-greased chiffon tin. Bake at 160°C until cooked through, when tested with a skewer (about 60 minutes)
Remove the tin from the oven and turn upside down to cool (preventing the cake from collapsing in on itself).
Make the icing
Cream the butter, icing sugar and zest. Gradually add the juice a little at a time to achieve a spreadable consistency.
Once the cake is completely cooled, ice and decorate as desired.
This is LIT-erally my new favourite thing! So easy, doesn’t require cream and tastes just the same as the cream version. If you haven’t tried it you should!
Brilliantly easy recipe that works with white, dark or milk chocolate
- 340 g chocolate white, dark or milk
- 60 g boiling water
- 75 g eggs white
- 2.5 ml egg white/meringue powder
- 40 g castor sugar
- 100 g almond flour finely ground almonds
- 125 g icing sugar
- 5 g cocoa (optional) for chocolate ones
- 2.5 ml flavour extract for flavoured macarons
Butter icing filling
- 100 g butter softened
- 200 g icing sugar
- 5 ml flavour extract as desired OR
- 15 ml jam
Preheat the oven to 160°C and line two trays with baking paper or non-stick mats.
Add the egg white powder to the egg whites. Using a hand-held mixer, beat until foamy.
Carry on beating the egg whites to stiff peaks, while gradually adding the castor sugar.
Sift together the icing sugar and ground almonds.
Add the almond mixture to the stiffly beaten egg whites. Add colour (as desired) and flavourant and mix together until a smooth consistency is achieved (not more than 5 minutes)
Place the mixture into a piping bag and cut a hole of no more than 1 cm in diameter.
Pipe circles onto a baking tray (about 4 cm in diameter) leaving about 2 cm space between each. Use a template to ensure they are all the same size.
Tap the bottom of the tray vigorously to knock out any air bubbles that may be inside.
NB: Leave to stand for 15 - 30 minutes for a croute (crust) to form. The top of the macaron should be dry to the touch before baking. If unsure, leave them a little longer.
Place in an oven at 160 ˚C and bake for approximately 15 minutes.
Ganache can also be used as a filling.
Macaron recipe based on a recipe I received from my dear friend Lezanne Winshaw.