Orange Chiffon Cake

Bermula dari jeruk atau orange yang sudah menumpuk di keranjang buah. Hampir setiap habis shift kerja malam ayah bawa pulang orang, 1 atau 2 buah. Ehm, kepikiran dibuat cake aja deh. Maka berburu reseplah bersama mbah Google. Dari sekian banyak pilihan yang ada di dunia maya, akhirnya pilihan resep yang akan dipraktekkan jatuh pada resep milik Joy of Baking. Pas ngeliat videonya, jadi makin yakin deh, karena cara pembuatannya ga jauh beda dengan Pandan Chiffon Cake yang pernah aku buat. Bismillah,, mari kita praktikum,,,

Hasilnya? aku suka banget dengan kesegaran rasa jeruk dan wanginya itu loh,, ehhhmmmm yummy. Tekstur bagian luarnya memang agak sedikit lembab ketimbang yang pandan ya. Diresepnya ada sedikit modifikasi yang aku lakukan, tapi aku puas dengan hasilnya. Enak dan seger, cocok banget buat temen minum teh atau kopi. Berikut resepnya aku copas dari Joy of Baking ya,,,

Orange Chiffon Cake

Recipe: Joy of Baking

6 large eggs plus one additional egg white (30 grams) (aku pake 8 telur medium)
2 1/4 cups (225 grams) sifted cake flour (aku pake 2 cup all purpose flour & 1/4 cup corn flour)
1 1/2 cups (300 grams) superfine white sugar (caster sugar) (*See Note)
1 tablespoon baking powder (aku pake yang double acting)
1/2 teaspoon salt
2 tablespoons grated orange zest (outer orange skin) (aku pake 4 buah orange)
1/2 cup (120 ml) vegetable, corn, canola, or safflower oil
3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large oranges)
1 teaspoon pure vanilla extract (aku pake vanilla susu L'Arome)
1/2 teaspoon cream of tartar (optional) (aku ga pake)

Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30-60 seconds or until finely ground.

Direction:

1. Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).
Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece ungreased tube pan. (aku pake loyang tulban biasa, bukan yang two piece)

2. In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) (aku pake whisker aja) place the flour, sugar (minus 1/4 cup (50 grams)), baking powder, salt, and orange zest. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed.

3. In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form.  With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, (aku semalem sekitar 85-90 menit) or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours).

To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack. Dust the top with confectioners sugar (powdered or icing). Serve with softly whipped cream (or ice cream) and fresh fruit.

Store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.

Selamat Mencoba Moms :)