Orange Chiffon Cake

I dragged my family to Chinatown Siahuat two weeks ago. That place is fabulous. I can absolutely spend the whole morning there. My awesome mum helped me restock quite a number of baking utensils and i finally replaced my old n short chiffon tin with a brand new 20 cm chiffon tin from SiaHuat. I really think that chiffon tins are overprice. After my pandan chiffon cake,  I finally re-bake my orange chiffon cake after my first attempt in a normal cake tin! The cake wasn’t too dry nor moist. Just the right texture for chiffon cake!! Do give it a go!!

Ingredients: ( Slight amendments from SmallSmallBaker to fit 20 cm chiffon tin )

4 yolks
26.6g sugar
40g Vegetable oil
53.3ml Orange Juice
approximately zest of 1-2 oranges
66.6g flour
4 egg whites
66.6g sugar
6.66g corn flour


1. Whisk egg yolks and sugar until the sugar dissolves. |
2. Gradually add in vegetable oil, followed by Mandarin orange juice and zest.
3. Sift cake flour twice and add into egg yolk mixture. Mix until just combined. Set aside. 4. In another bowl, whisk egg whites until foamy.
Add in combined sugar and corn flour mixture gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.

Soft, moist n fluffy ^^

Orange almond cupcakes

Spent my morng making some breakfast for the family and baking these cupcakes.
Got my recipe from small small baker!
I baked about 7 big cupcakes with half of the recipe. Although I used the entire orange zest and juice, I still feel that the orange flavour cld be stronger. I guess the addition of vanilla essence wld be good too.

(My edited version)
2 eggs
1 eggs yolk
87.5g sugar
95g cake flour
25g ground almonds
3/4 tsp baking powder
40g orange juice
1 orange zest, grated
200g butter, melted
1tbsp vanilla essence
Flaked almonds

1. Whip (A) until sugar dissolves and it turns thick. (Note: overwhipping (A) will cause the cake to collapse).
2. Fold in (B) and mix until well blended.
3. Stir in (C) and mix until well incorporated.
4. Spoon it into cupcake cases and sprinkle some flaked almonds on top.
5. Bake at 190C for 20 minutes. Remove and cool.