Recipe#010: Joan's Orange Chiffon [Birthday] Cake

Joan's son Michael has requested a chiffon cake for his birthday cake for many years. Too many years to mention here! It's very light and fluffy and can be cut in half to add a butter cream or jam to the middle before icing. In stores, it is generally sold without icing. Michael now makes Joan's grandchildren this cake for their birthdays. "Ha-to you-cake-blote-with canles-on-it!"

Q: Why should a chiffon always have a hole in the centre?

A: The batter is baked in an ungreased tube pan which allows the batter to cling to the sides of the pan as it rises. The tube in the centre of the pan lets the hot air circulate so the heat can reach the centre of the cake. The cake needs to be inverted immediately upon removing it from the oven as this keeps the cake from shrinking and losing its volume. Chiffon cakes are hailed as having less cholesterol than other cakes and are less sweet tasting than an angel food cake. So there's a good reason to make one right now!


Ingredients:

6 eggs, separated and left covered to attain room temperature
1 3/4 cups flour
3/4 tsp cream of tartar
1/2 tsp salt
1 1/2 cups of castor sugar
6 tablespoons orange juice
2 tsp orange [or lemon] zest

Instructions:

Pre heat oven @ 325º F
Mix flour, salt
In large sized bowl, separate egg whites from yolks
Beat egg whites until foamy
Add cream of tartar
Gradually beat in half of the sugar till stiff peaks form
In a medium sized bowl beat yokes until thick and lemon coloured
Add the rest of the sugar to the yolk mixture
Mix in juice and zest to yolk mixture
Gradually mix in flour mixture
Gently fold batter into egg whites until just mixed [being careful not to over do it]
Pour into un-greased tube pan
Bake 35-40 minutes until just golden brown
*-Hint: Check cake with a strand of dry spaghetti noodle. If noodle exits cake without any doughiness, it's done. [When lightly pressed the cake will spring back].
Invert immediately upon removing it from the oven on to a greased cooling rack as this keeps the cake from shrinking and losing its volume.
Allow to cool before icing, or dust lightly with confectioners sugar and serve!