This very almost ended up in my new favourite ‘The Miscakes I’ve Made’ section. I don’t know why but I thought, having vaguely scanned through the recipe of this cake that I’ve never attempted before that I was sorted. I decided to halve the recipe. I just wanted a bit of lovely fresh cake. So I measured everything out. Into the food processor and a mixing bowl. I managed to do almost everything wrong. Alas, I only realised this as I was popping the damned thing in the oven.
As such, because I;
- greased the tin
- forgot the extra egg white
- used the wrong flour
- added all the sugar to the food processor
- added the cream of tartar to the food processor
- used groundnut oil
- folded the yolky mix directly into the egg whites
- baked it at the wrong temperature
- used the wrong tin
I’m not sure I can classify this as an authentic chiffon cake but, those few minor inaccuracies aside, the cake turned out remarkably edible, I dare say verging on tasty. So give it a chance.
It also makes me think that all this ‘baking is an exact science’ business is some folks wanting to make everything seem more impressive than it really is.
Last thing, the original recipe that I unmercilessly butchered can be found here, my way is far easier.
Oven temperature 180 Celsius
Plain flour 110g
Caster sugar 150g
Baking powder 1 teaspoon
Cream of tartar 1/2 teaspoon
Salt scant teaspoon
Vanilla extract 1 teaspoon
Zest of 2 oranges
Orange juice 90ml
Groundnut oil 60ml
Eggs (separated) 3
Preheat the oven and grease a 20cm bundt tin.
Put the flour, sugar, baking powder, cream of tartar, salt, vanilla, zest, juice, oil and egg yolks into a food processor and blitz for a few seconds till all combined. Alternatively you can put all those things into a mixing bowl and beat them with a hand held whisk.
In a separate bowl whisk the egg whites to firm peak stage.
Pour the food processor mix into the egg whites and fold till no pockets of egg white are left.
Empty the batter into the prepared tin and put it into the oven. Mine took 37mins but you’ll know yours is done when the surface is springy to the touch and a good strong brown colour.
Leave to cool down completely before you try to wrestle it from the tin. It’d be lovely with an orange icing. I had neither the time nor the patience for such gilding. If you do, however, then mix icing sugar and orange juice to the desired consistency and drizzle over the cooled cake.
Not bad for such potentially disastrous inattention. That’s my younger boy. He likes cake.