Happy Birthday Mom!

For mom’s birthday this year, she requested for me to bake her an orange chiffon cake as she isn’t one for cakes with lots of cream or mousse. She is a pure cake person. Meaning she likes a cake with no frills. No glaze, no topping, nothing. Since it is her birthday, I will give her exactly what she wants. 

I wouldn’t say that I am particularly close to my mom. Although she used to bring me out shopping every weekend when I was young. We have our fair share of arguments over everything from boyfriends to my (extremely lousy) exam results. I guess that is pretty normal for every mother daughter relationship out there. Not particularly vocal with our feelings, we try to love each other in our own way. So here is to mom, happy birthday. xxx HL~

Orange Chiffon Cake

(Adapated from Joy of Baking)

6 large eggs, separated

2 1/4 cups (225 grams) sifted cake flour

1 cup + 3 tbsp (300 grams) castor sugar

1 tbsp baking powder

1/2 tsp salt

100 ml vegetable oil or safflower oil

200ml freshly squeezed orange juice 

2 tbsp orange zest

2 tsp pure orange extract

3/4 teaspoon cream of tartar

1. Separate the eggs and place the whites in one bowl and the yolks in another.  Cover with plastic wrap and bring them to room temperature. (It is easier to separate cold eggs)  

2. Preheat the oven to 170C (325F) and have ready a 10 inch (25 cm) two piece tube pan (ungreased). Place a baking mat into the oven.

3. In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons (42 grams)), baking powder, and salt.  Beat until combined.  Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and orange extract.  Beat about one minute or until smooth. 

4. 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 3 tablespoons (42 grams) of sugar and beat until stiff peaks form.  With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter). 

5. Pour the batter into the ungreased tube pan and bake (on the baking mat) for about 55 to 60 minutes, 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 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 1/2 – 2 hours).