This soft and moist chiffon cake has a combination of orange and chocolate flavour and the texture is light and cottony. To give it a facelift, I dusted it with chocolate powder over a template. Fresh orange juice and zest do pair very well with the chocolate and they complement each other. Great to pair with a cup of perfectly brewed tea!
Orange chocolate chiffon cake ~ 鮮橙巧克力戚风蛋糕 (adapted from ‘here’)
(A) 6 egg yolks 22 gm caster sugar 75 ml canola oil 105 ml orange juice 135 gm plain flour 15 gm cornflour 1.1/2 Tbsp chocolate powder Zest from 1.1/2 orange
(B) 6 egg whites 97 gm caster sugar
Sift plain flour and cornflour, set aside.
With a ball whisk, beat yolk eggs with sugar till pale, add in oil, orange juice and zest. Mix well.
Sift the flour and cornflour mixture into the egg yolk mixture, mix well till smooth.
In a clean bowl, beat egg whites till frothy, then add in sugar in three batches and continue beating till stiff peaks form.
Fold 1/3 meringue into the egg mixture, mix well followed by the balance egg whites.
Divide the batter into 2 portions. Mix one portion with the chocolate powder.
Scoop half portion of the plain batter into an ungreased 23 cm chiffon cake pan, followed by a layer of chocolate batter, then cover up with the remaining plain batter.
Lightly drop the pan on the work top to dispel any air bubbles.
Bake on the lower rack of a preheated oven @ 170 deg.C for 50 to 60 mins. Test with a skewer till it comes out clean.
Invert the cake immediately and let cool completely. Unmould by hand.