Mini Orange Chiffon Cakes

Hello! I'm finally back to this space and sorry if I've kept you waiting! As mentioned in my previous post in August, I was back at home and I actually managed to stay for two good months. Those two months past pretty quickly since I had a great time catching up with my family and friends, minus about two weeks when I fell ill, which I suspect was due to the humidity and bad haze. Strangely, I kind of missed the lifestyle in this small city in the west of Florida which I'd spent little time compared to a familiar place where I'd grown up in for years. I guess I wouldn't mind leaving the place I used to feel proud as a citizen if not for my loved ones. Anyway, it was a short time back at home and I didn't have time (or rather I didn't want to spend my time) to get down to work in the kitchen, which explains the lack of my blog post. I hope you don't feel neglected! ^_^ Now that I'm back and "free", I'll try to compensate for my absence and get back to "work", literally. *Grin!

The recipe for these cute lil' orange chiffon cakes was one which I didn't manage to share in time for Little Thumbs Up July's theme event on Chiffon Cakes. And to kick start my blogging, I've decided to make them again since there was a request from a friend who had the lingering taste of these cakes which he said were really delicious. Wow! I bet this is one achievement for a humble self-taught home-baker like me when I get such compliment. Well, I'm just easily contented. And what's a better way  of saying "Thank you" to those who appreciates other than "feeding" them with what they crave?! =)

Mini Orange Chiffon Cakes

I am sharing these Mini Orange Chiffon Cakes with Treat Petite November 2014 theme, Thank You, hosted by Stuart of Cakeyboi and Kat of The Baking Explorer. This can't be more appropriate. At the same time, I would also like to take this opportunity to thank those of you who have been taking time to visit and to read my blog. =)

And I would also like to share this post with CookBlogShare event hosted by Lucy of Supergolden Bakes, a wonderful channel that allows sharing without boundaries.

Mini Orange Chiffon Cakes
Recipe referenced and modified from: Small Small Baker
Yields 4

Ingredients Required

Group A
3 egg yolks
20 grams castor sugar
35 ml vegetable oil
1/2 teaspoon pure orange extract
60 ml freshly squeezed orange juice
1 teaspoon orange zest
80 grams cake flour

Group B
4 egg whites
40 grams castor sugar

Bakeware Used

One 4-cavity mini angel food pan (or one 17-cm chiffon tube pan)

Preparation Steps

1. Preheat oven at 340 degrees F (or 170 degrees C).
2. Whisk egg yolks and sugar until the sugar dissolves.
3. Gradually add vegetable oil, followed by orange extract, orange juice and orange zest. Mix well.
4. Add sifted cake flour. Mix until just combined and set aside.
5. In a separate clean bowl, whisk egg whites until foamy. 
6. Add sugar gradually and continue whisking until stiff peak form.
7. Gently fold in the egg white into the egg yolk batter (in step 4) in 3 batches. 
8. Pour the batter into each cavity of the ungreased pan. Give the pan a few slight knocks on the tabletop to remove any air bubbles. 
9. Bake in preheated oven for approximately 15 to 18 minutes, or until toothpick inserted comes out with very slight crumbs. 
10. Remove from oven and invert pan immediately at an elevated level to cool.
11. Un-mould the cake by running a sharp knife around the edges of the cake to release from the pan when it has cooled completely.

The Dream Baker's Experiment

1. I used large eggs weighing approximately 57 grams each (with shell on). The weight of the egg yolks and egg whites used in the recipe weighed approximately 41 grams and 135 grams respectively.
2. The original source recipe suggest using 1 teaspoon of Cointreau, a type of orange liqueur which I didn't own. Therefore, I substituted the same with 1/2 teaspoon of pure orange extract in my above recipe for the enhance flavour.
3. I divided the entire batter amongst the four cavities, filling each with about one cup full of batter. The original source recipe bakes the same amount of batter in a whole 17-cm chiffon cake tin for 35 minutes.
4. I placed the pan on the lower rack of the preheated oven and baked for 16-17 minutes (baking time varies across different ovens).

This cake is irresistibly fragrant, soft and fluffy! 

Dare to dream.

The Dream Baker