A cake that brings memories of home — Orange Chiffon Cake
April 17, 2012 121 Comments
Living in another country does bring moments of homesickness for things familiar. There are days when I simply miss the flavors of home. One of the food stuffs that I really love and miss is the Orange Chiffon Cake. It is the cake that I know from childhood, the cake that I can eat any time of the day. Before the advent of the fancy cakes like chocolate cakes, cheesecakes, apple cakes, etc., there was only the Chiffon Cake that I know of. It is a typical birthday fare for no birthday celebration will be complete without Chiffon Cake and the usual rice or egg noodles, spaghetti (Philippine style), spring rolls, barbeques, marshmallows and hotdogs on sticks, fried chicken, etc.
These days, this simple Chiffon Cake had been eclipsed by the more fancy cakes which are often too rich due to too much butter and lots of whipped cream. I can’t help but long for the simple Chiffon Cake which is light, fluffy and quite refreshing.
After a bit of search on the internet, I finally found the version of the Chiffon Cake I remember. I struggled a bit in getting the right ingredients because the Dutch supermarkets do not have stuffs like cream of tartar. I checked some online expat forums on the internet and learned that this cream of tartar and other exotic ingredients like baking soda and shortening are available at the Tokos (the Asian stores). I wasted no time in getting my ingredients and has since then, been baking Chiffon Cake on an almost regular basis. Why? Because friends, colleagues, family and neighbors who have tasted this chiffon cake fell in love with it at first bite.
Here are the ingredients:
2-1/2 cups cake flour*, sifted
3/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup oil (vegetable oil or corn oil)
7 egg yolks, at room temperature
3/4 cup orange juice
rind of one medium sized orange
7 egg whites, at room temperature
1/2 tsp. cream of tartar
3/4 cup sugar
*Cake Flour can be substituted by replacing 2 tablespoons of sifted flour with 2 tablespoons of corn starch per 1 cup of sifted all purpose flour.
1. Preheat oven to 350F (176C). Prepare 10-inch ungreased tube pan.
2. Sift together the flour, sugar, baking powder and salt in a bowl.
9. Invert onto the neck of a bottle. Cool completely upside down.