http://pickyin.blogspot.com.au/2013/12/blood-orange-chiffon-cake.html
Good recipe for a 25cm tin which I own. I love it. It was light and perfect.
Blood Orange Chiffon Cake
Recipe modified from this Pandan Chiffon Cake.
Yield: One 25cm 5-inches tall cake.
Pre-heat oven to 170°C and position a wire rack at the lower third rack. Prepare a clean 25 cm chiffon cake tin, do not grease.
Sift the flour and baking soda into a small bowl, add in the salt.
Recipe modified from this Pandan Chiffon Cake.
Yield: One 25cm 5-inches tall cake.
- 180 grams cake/top flour
- ¼ tablespoon baking of soda
- ¼ teaspoon salt
- 180 grams castor sugar, halved
- 160 milliliters blood orange juice
- grated zest of 2 blood oranges
- 8 eggs, separated
- 6 tablespoon corn oil
Pre-heat oven to 170°C and position a wire rack at the lower third rack. Prepare a clean 25 cm chiffon cake tin, do not grease.
Sift the flour and baking soda into a small bowl, add in the salt.
In a separate large mixing bowl, whisk the egg yolks with the corn oil to form an emulsion. Add the blood orange juice and orange zest. Mix well before adding half (90 grams) of the sugar and whisk till sugar has melted. Pour the mixture into the dry ingredients and whisk well into a smooth batter, there should be no lumps. Set aside.
On medium-high speed of a stand or hand held mixer, whisk the egg whites. Start adding the remaining sugar once the egg whites begin to foam, gradually in 3 additions. Beat till the meringue is smooth and glossy, with stiff peaks. Be careful not to over-beat the egg whites.
Immediately stir in approximately 1/3 of the meringue into the flour batter. With a flexible rubber or silicon spatula, fold in the meringue gently and mix well. Once a roughly homogeneous mixture is achieved, add the rest of the meringue and repeat the gentle, light-handed folding process till the cake batter is well combined. Scoop from the bottom of the bowl to ensure no meringue or flour batter is left unmixed. Do not beat or overwork the batter as this will knock out the air you've put into the meringue.
Pour the cake mixture into the cake tin. Using your spatula, dip it into the batter right to the bottom and make circles around the tin twice. This is to remove any large air bubbles possibly trapped while pouring in the cake batter. Bake at 170°C for 10 minutes. Lower the temperature to 160°C and bake for another 45 to 50 minutes or until cake is done. The cake tester should come out clean. Don't fret if the top of your cake cracks a little, this is normal.
Remove the cake from the oven and immediately overturn it to cool completely, up to 2 hours. I like to do this over an upturned funnel as the legs of the chiffon cake tin are not long enough to avoid the top of the cake touching its resting surface - the cake should rise to the same level or slightly higher than the center tube. You can also use a narrow necked bottle but ensure that it's stable enough to support the weight of the cake. Release the cake by running a sharp, thin knife along the sides of the cake tin and subsequently the bottom of the tube. The cake is meant to be served upside down as it is heavier on the top.
On medium-high speed of a stand or hand held mixer, whisk the egg whites. Start adding the remaining sugar once the egg whites begin to foam, gradually in 3 additions. Beat till the meringue is smooth and glossy, with stiff peaks. Be careful not to over-beat the egg whites.
Immediately stir in approximately 1/3 of the meringue into the flour batter. With a flexible rubber or silicon spatula, fold in the meringue gently and mix well. Once a roughly homogeneous mixture is achieved, add the rest of the meringue and repeat the gentle, light-handed folding process till the cake batter is well combined. Scoop from the bottom of the bowl to ensure no meringue or flour batter is left unmixed. Do not beat or overwork the batter as this will knock out the air you've put into the meringue.
Pour the cake mixture into the cake tin. Using your spatula, dip it into the batter right to the bottom and make circles around the tin twice. This is to remove any large air bubbles possibly trapped while pouring in the cake batter. Bake at 170°C for 10 minutes. Lower the temperature to 160°C and bake for another 45 to 50 minutes or until cake is done. The cake tester should come out clean. Don't fret if the top of your cake cracks a little, this is normal.
Remove the cake from the oven and immediately overturn it to cool completely, up to 2 hours. I like to do this over an upturned funnel as the legs of the chiffon cake tin are not long enough to avoid the top of the cake touching its resting surface - the cake should rise to the same level or slightly higher than the center tube. You can also use a narrow necked bottle but ensure that it's stable enough to support the weight of the cake. Release the cake by running a sharp, thin knife along the sides of the cake tin and subsequently the bottom of the tube. The cake is meant to be served upside down as it is heavier on the top.
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