Vanilla, orange chiffon cake with Chocolate ganache
INTRODUCTION
This delightful combination is just one of the many varieties we offer @moemas.
The recipe for the chiffon was shared with me by the incredibly clever @helengoh of @Ottolenghi and @Sweet fame. It was years ago, in London, Helen popped round with an upturned cake, still cooling in it’s tin ( the only way to properly cool a chiffon if you want to ensure the incredible texture) And it was probably a combination of the company, a much needed holiday in London and the cake, but this is the closest cake version of custard I’ve found. I’m not a huge fan of chocolate and orange, but in this cake it really works. I’ve also taken it over the top before with a custard sandwiched center (oh yes!)
INGREDIENTS
Makes 1 x large or 2 x small
- 220g self raising flour
- 250g caster sugar
- 1 tsp salt
- 110g sunflower oil
- 140g egg yolks (about 8 extra large)
- 180g orange juice
- 2 oranges, zested
- 1 vanilla pod seeds
- 300g egg whites ( about 10 extra large)
- 50g caster sugar
- 1 tsp cream of tartar
METHOD
Combine flour, sugar and salt and mix
Add oil, yolks, orange juice, zest and vanilla seeds
Whisk up egg whites until frothy and add cream of tartar until soft peaks form
Add sugar gradually until soft peaks form Add 1/3 of egg whites to the mixture and fold in
Add another 1/3 of egg whites and fold in and then the final 1/3 of egg should be folded in
Put mixture in chiffon cake tin that has not been greased
Put into the oven at 155’C degrees until skewer comes out clean – around 30 mins for the small one and 45 mins – 55 mins for large one.
NB DON’T OPEN THE OVEN WHEN IN THERE!!!
NNB! TURN THE TINS OVER TO COOL – straight away
INTRODUCTION
This delightful combination is just one of the many varieties we offer @moemas.
The recipe for the chiffon was shared with me by the incredibly clever @helengoh of @Ottolenghi and @Sweet fame. It was years ago, in London, Helen popped round with an upturned cake, still cooling in it’s tin ( the only way to properly cool a chiffon if you want to ensure the incredible texture) And it was probably a combination of the company, a much needed holiday in London and the cake, but this is the closest cake version of custard I’ve found. I’m not a huge fan of chocolate and orange, but in this cake it really works. I’ve also taken it over the top before with a custard sandwiched center (oh yes!)
INGREDIENTS
Makes 1 x large or 2 x small
- 220g self raising flour
- 250g caster sugar
- 1 tsp salt
- 110g sunflower oil
- 140g egg yolks (about 8 extra large)
- 180g orange juice
- 2 oranges, zested
- 1 vanilla pod seeds
- 300g egg whites ( about 10 extra large)
- 50g caster sugar
- 1 tsp cream of tartar
METHOD
Combine flour, sugar and salt and mix
Add oil, yolks, orange juice, zest and vanilla seeds
Whisk up egg whites until frothy and add cream of tartar until soft peaks form
Add sugar gradually until soft peaks form Add 1/3 of egg whites to the mixture and fold in
Add another 1/3 of egg whites and fold in and then the final 1/3 of egg should be folded in
Put mixture in chiffon cake tin that has not been greased
Put into the oven at 155’C degrees until skewer comes out clean – around 30 mins for the small one and 45 mins – 55 mins for large one.
NB DON’T OPEN THE OVEN WHEN IN THERE!!!
NNB! TURN THE TINS OVER TO COOL – straight away
