Cake Chiffon Orange Putih Telur (Egg Whites Orange Chiffon Cake)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 170 gr Tepung terigu+15 gr Maizena, 175 gr Gula halus

• 40 gr Susu bubuk, 1½ st Cream of tartar (2 st Air nipis)

• 450 gr Putih telur, ¾ st Baking powder, ¾ st Garam

• 50 gr Sari jeruk bubuk+1 st Esens jeruk, 75 ml Air

• 150 gr Santan kental+150 ml Minyak sayur-campur

• 1 st Kulit orange parut

Cara membuat

• Persiapan: Panaskan oven 170°C, nyalakan fan oven. Ltkkan rak di posisi plg bawah. Simpan loyang chiffon uk 24-26 (springform bertube tinggi) dlm oven panas hingga adonan siap. Aduk sari jeruk & essens jeruk dng air hingga larut, sisihkan.

• Campur rata terigu, maizena, baking powder, susu & kulit orange. Buat lubang di tengahnya lalu mskkan campuran minyak. Aduk hingga tak bergumpal dng spatula/whisk. Tuangi campuran sari jeruk, aduk lagi dng spatula hingga tercampur rata.

• Kocok putih telur dng mixer sampai berbusa. Mskkan garam & cream of tartar (air nipis), kocok sampai mulai kaku. Secara bertahap mskkan gula sambil terus dikocok hingga adonan kaku.

• Masukkan adonan putih telur ke dalam adonan terigu secara bertahap sambil diaduk melipat2 searah dengan spatula sampai menyatu saja, jangan terlalu lama.

• Keluarkan loyang dari oven, percik2kan sedikit air ke dindingnya. Tuang adonan ke loyang lalu ratakan permukaannya. Panggang selama 20-25 mnt (sampai cake mulai mengembang & retak). Matikan fan oven, nyalakan api atas. Tutup loyang dng alu-foil. Panggang lagi selama 35-40 mnt.

• Keluarkan dari oven & letakkan terbalik di atas rak kawat (sangga lubang loyang dng botol/dasar cup yg rata bila loyang chiffon tak berkaki). Dinginkan sampai suhu ruang. Balik loyang, jelujuri bagian tepi kue di loyang dng spatula/sisi tumpul pisau, sekali jalan, agar kue terlepas dari pan.

Ingredients

• 75 ml Water, 50 gr Orange juice powder, 1 tsp Orange essence

• 150 gr Coconut cream+150 ml Vegetable oil-mix, 175 gr Sugar

• 1½ tsp Cream of tartar (2 tsp Lime juice), 40 gr Milk powder

• 170 gr Flour+15 gr Corn starch, 1 tsp grated Orange zest

• 450 gr Egg white, ¾ tsp Baking powder, ¾ tsp Salt

Directions

• Preheat oven to 170° C; turn oven fan mode on. Place oven rack in the lowest position. Put a 24-26 cm chiffon cake form (spring-form tube pan) in the oven until the batter is ready. Dissolve the orange drink powder & essence in water; set aside.

• Combine flour, corn starch, baking powder, milk powder & orange zest. Make a well in the center of the flour; pour in the vegetable oil mixture. Whisk until the batter smooth with no lumps. Pour in the orange mixture; stir with a spatula to combine it well.

• Beat egg whites with an electric mixer until foamy. Beat in cream of tartar (lime juice) & salt until soft peaks form. Gradually add in sugar; beat until stiff peaks form.

• Gradually add egg whites mixture into the flour batter. With a spatula, gently fold the egg white mixture in one direction, just until it blended (don’t fold it too long).

• Take the cake pan out of the oven; splash little water into the pan sides. Gently pour the batter in & then smooth the top. Bake for 20-25 min (until the cake rose & starts to crack). Turn the oven fan mode off, turn upper heat on. Cover up the pan with aluminium foil. Bake again for 35-40 min.

• Remove pan from the oven & put it upside down on a cooling/wire rack (elevate/suspend the pan tube over a flat cup bottom/bottle). Let the cake cool down to room temperature. Turn the pan over. Run a blunt side of a knife or an offset spatula, with one movement, between the edge of the cake & the pan to loosen it from the pan.

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