Made this Orange Chiffon Cake last week for my helper, Grace, to share with her sisters on her off day. It's one of the ways of showing my appreciation for her hard work. To be very honest, she's not the best helper. There are times when she slacks (don't we all?), there are some corners of the house unswept. She scratches and abuses my non-stick pan. She forgets to check the pockets and the whole load of clothes have 'snowflakes' on them. There are times when she's more blur than sotong and times when I nearly lost my temper and patience with her. However, she loves my children and takes care of them really well. Compared to the previous helpers I had, she's so much better.
Being a full time working mom is not easy. My work requires me to clock long hours and on some occasions, I have to go to work even on weekends or Public holidays. When I was single, I wouldn't mind and was quite used to it. But with children, I do feel guilty not spending time with them. It is not to say that it is alright for my colleague who is single, to work on weekends or Public holidays. That would be unfair to her too. My point is; Grace made it possible for me to go to work with a peace of mind, knowing that the children are in good hands. She will help me check on Ah Girl's behaviour and alert me if she gets out of hand. Under her care, Ah Boy did not experience any colic, which I was very grateful for. We will talk about our marital problems and share our sorrows. She's family. She made it possible for me to pursue my interest in cooking/baking. Besides, whenever I try out something new, she is more excited about the outcome than me.
Grace prefers anything that is citrusy to chocolate, thus she requested an orange or lemon cake. This cake was well received and gone within minutes (not sure if she exaggerated). It's a very simple cake, nothing special but I would like to share it with you.
Orange Chiffon Cake
4 egg yolks
30g castor sugar
1/4 tsp salt
40g corn oil
140g orange juice
Zest of 1 orange
120g Cake flour
1/2 tbsp Baking powder
5 egg whites
40g castor sugar
1/2 tsp Cream of Tartar
1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2) Add oil and salt, whisk and add orange juice and zest. Stir well.
3) Fold in sifted flour and mix well.
4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5) Add in sugar gradually and beat till stiff peaks.
6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7) Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9) Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.
10) Turn down the temperature to 160 deg.C and bake for 10mins. Lift up the foil to check the surface of cake, bake for another 10mins.
11) Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
12) Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled.
Happy baking~ それじゃ～～
Buffalo Chicken Dip
3 hours ago