When I was four years old, there was only one person in my life who I wanted to be friends with. Actually, there were two. The first was Gumby (yes, he was considered a person to me at that age), and the second was Monkey Magic.
Monkey Magic was cool.
He was half a monkey, had a pig as a mate, and rode clouds while fighting villains. Yep, super cool.
Here’s a photo of him and his friends. Monkey Magic’s the one in the red, second from your left. Even his stance is cool. I watched his show religiously and most likely understood none of it as it was in a completely different language, but I guess the level of one’s coolness doesn’t need words
Anyway, this post isn’t all about Monkey Magic, however there is a relationship between him and this cake. It goes something like this;
Monkey Magic rides clouds > clouds are fluffy > cake was fluffy > cake like cloud > cloud is Monkey Magic.
(It did sound more logical in my head)
Anyway, before I start digging myself an even bigger hole – let’s get started on this cake!
This chiffon cake is super fluffy, light, and soooo soft! Like cotton! Pillows! Or clouds! Or Baby Bear’s bed that Goldilocks fell asleep in!
Ok – back to reality.
This cake was perfect on its own, however if you have a bit of an extra sweet tooth you could definitely ice some orange glaze over it, or even some orange flavoured buttercream frosting.
It’s not too difficult to make, however you do need to be careful with your meringue component – make sure your equipment is completely clean of any grease so that the meringue can aerate as much as possible. This will ensure your cake rises properly and is soft and fluffy.
I also recommend you overbeat your egg yolk mixture than not. I’m not too sure of the technicalities of this, but I know that the first time I made this cake, I didn’t beat the egg yolks enough and the cake turned out significantly more dense.
Anyway, this cake was super fun to make, not too messy, and produced great results, so all in all, I give it a bubblybaker thumbs up!
Orange Chiffon Cake
Recipe taken from Sea Salt with Food
I used an 8 inch (20cm) angel food tin and doubled the recipe below to get a nice tall cake
4 Large Egg Yolks
15 g caster sugar
50 ml Vegetable Oil
50 ml Freshly Squeezed Orange Juice
1 tsp Vanilla Extract
70 g Cake Flour, sifted
Zest of 2 Oranges
80g caster sugar
8 g corn flour
4 Large Egg Whites
- Position the rack on lower third of the oven and preheat the oven to 160˚C.
- Place the egg yolks and sugar in a large bowl, and beat well.
- Add oil, orange juice, and vanilla extract and stir to incorporate with a whisk.
- Add flour and orange zest; mix well, until the batter becomes sticky.
Make the meringue
- Combine sugar and corn flour.
- Beat the egg whites until foamy.
- Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.
- Add one-third of meringue into the egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely.
- Pour batter into an ungreased angel cake tube pan.
- Bake for 50 to 55 minutes. When cake is done, remove from the oven and turn it over, leaving it to cool for about an hour. Once the cake is cool completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack