cakes

Orange & Chia Seed Chiffon Cake

I found a forgotten orange in the fridge on Friday so I just juiced it and made a chiffon cake out of it. The recipe was based on my vanilla chiffon cake with the following adaptations.

– milk was replaced with concentrated juice made with freshly squeezed orange juice;
– grapeseed oil instead of canola oil was used;
– chia seeds and orange zest were added to the batter.

Chia seeds have been often referred to as a “superfood” as they are packed with nutrients such as omega-3 fatty acids, fiber, protein, antioxidants as well as minerals. I sprinkled two tablespoons of chia seeds into the cake batter. The slightly crunchy seeds contrast with the light and fluffy cake and the orange flavor from the zests really shines through. I really love this combination and will definitely try a lemon version next time.

星期五在雪櫃找到一個被遺忘了的橙,EC便把它榨汁做戚風蛋糕。蛋糕配方變化自雲尼拿戚風蛋糕,EC作了以下調整:

– 以煮至濃縮的鮮榨橙汁取替牛奶;
– 以葡萄籽油代替芥花籽油;
– 在麵糊內添入橙皮茸及奇異籽。

奇異籽含有豐富Omega-3脂肪酸、纖維、蛋白質、抗氧化劑及礦物質,對健康十分好,所以有「超級食物」之稱。EC在蛋糕加入了兩湯匙奇異籽,軟綿綿的蛋糕配上有咬口的奇異籽很好吃,橙皮茸亦令蛋糕充滿橙的芳香,EC下次會試做檸檬口味。


 

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Orange & Chia Seed Chiffon Cake
香橙奇異籽戚風蛋糕

makes a 7-inch cake
可做七寸蛋糕

Ingredients

For the Yolk Batter
75 g cake and pastry flour
1/2 tsp baking powder (optional)
10 g granulated sugar
4 egg yolks, large
1/2 cup freshly squeezed orange juice (from about 1.5 medium-sized orange), boil and reduce to 55 g
50 g grapeseed oil
2 Tbsp chia seeds
Zest from half of a medium-sized orange

For the Meringue
4 egg whites, large
50 g granulated sugar
1/2 tsp cream of tartar

Notes: The eggs I use are about 50 g each without shells.

材料

蛋黃糊
低筋麵粉 75克
泡打粉 1/2茶匙 (可不加)
細砂糖 10克
蛋黃(大蛋) 4個
鮮榨橙汁 1/2杯(大約1.5隻中型橙份量),小火煮至一半份量後取55克
葡萄籽油 50克
奇異籽 兩湯匙
橙皮茸 約半個中型橙份量

蛋白霜
蛋白(大蛋) 4個
細砂糖 50克
他他粉 1/2茶匙

註:EC用的大蛋每隻淨重約50克

Directions 做法

Wash oranges and pat dry. Zest half of an orange then juice them. Avoid zesting any of the white pith as it tastes bitter. In a small bowl, rub sugar and zest with fingertips until fragrant. Set aside.
橙徹底洗擦乾淨後抹乾,刨下皮蓉後(不要刨到白色部份否則會苦)切半榨汁,把橙皮蓉及糖放小碗中,用指頭捽至發香,備用。

Measure about half a cup of juice then place in a saucepan. Cook juice over low heat for about 5 minutes until reduced in half. Measure 55 g of concentrated orange juice and set aside to cool.
取半杯橙汁放進小鍋內小火煮約五分鐘至剩餘一半份量,離火取55克放凉備用。

Separate the eggs and place the egg whites In a clean mixing bowl (I usually wipe the bowl and the wire beater with paper towel and vinegar or lemon juice to remove traces of grease). Preheat oven to 325ºF/170ºC.
分開蛋白和蛋黃,放蛋白的鋼盆必需是清潔的(EC習慣把鋼盆及打蛋器配件預先用廚房紙沾檸檬汁或白醋抹一次去除殘餘油份),焗爐預熱325ºF/170ºC。

For the yolk batter, sift together the flour, baking powder (optional), zested sugar and chia seeds into another mixing bowl. Mix well and make a well in the center. Add oil, concentrated juice and egg yolks to the well and whisk gently until combined.
低筋麵粉、泡打粉(可省略)、橙皮糖和奇異籽混合過篩放入另一鋼盆中,將粉往周圍撥成粉牆狀,將油、濃縮橙汁和蛋黃倒入粉牆中央,輕手用蛋拂攪拌均勻成蛋黃糊備用。

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With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue to beat egg whites until soft peaks form. Gradually add sugar and continue beating until glossy and firm peaks. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
用電動打蛋器或坐枱式攪拌器(使用打蛋器配件)將蛋白打至起粗泡,加入他他粉(可增加蛋白穩定性)繼續打至泡泡變細密,分次加糖打至企身,蛋白霜拉起時呈尖長而末端僅輕微下垂狀。

Scoop about one third of the meringue into the yolk batter and mix well to lighten. Then scrape this back into the meringue bowl. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until you see no streaks of white.
將三分一蛋白霜混入蛋黃糊中充份拌勻,再倒回蛋白霜鋼盆中輕手用膠刮以切拌方法混合至麵糊成均一顔色,盡量輕手並快手完成混合以免蛋白霜消泡。

Pour batter into the chiffon cake pan. Tap pan against the kitchen counter several times to get rid of any large air bubbles. Smooth top with a spatula.
將麵糊倒入戚風模中,將烤模往枱上輕敲幾下敲出較大的氣泡,抹平麵糊表面。

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Bake for 30 to 35 minutes or until a wooden skewer inserted in the center of cake comes out clean (every oven is different so adjust baking time accordingly). Drop cake pan on the kitchen counter a few time upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan and cool completely on a wire rack. Unmold cake and serve.
入爐焗30至35分鐘或至竹籤插入蛋糕中央取出後不沾麵糊(不同焗爐可能要不同時間,請自行調節),取出後將烤模往枱上摔幾下將困於蛋糕內的空氣震破避免蛋糕回縮,倒扣放涼後可脫模食用。

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This is how I unmold my cake without using any tool. All you need is your hands and the help of gravity! The video is in Cantonese.
以下短片是EC的戚風模徒手脫模方法,蛋糕脫模時無需使用小刀或脫模刀,只靠雙手及地心吸力原理已經可以完美地將蛋糕甩出!

 

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