Orange Chiffon Cake

Orange Chiffon Cake—modified and adapted from Lily Wai's blog
Ingredients:

5 eggs - separate yolk from white
120g castor sugar
125g top flour
1 tsp baking powder
1/4 tsp salt
1 Tbsp grated orange zest
2 tbsp corn oil
2/3 cup orange juice
1/2 tsp cream of tartar



Method:

Preheat oven to 170°C.

Whisk egg white for half a minute. Then add cream of tartar amd half portion of sugar in an electric mixer until just stiff and mixture holds its shape.

Whisk egg yolks and sugar until light and creamy. Add grated orange zest. Add orange juice and stir well. Sift in cake flour , baking powder and salt and fold gently . Stir in corn oil.

Pour egg white mixture into egg yolk mixture. Carefully and gently mix with a spatula until batter is even.

Pour mixture into a 20cm ungreased tube pan.

Bake in preheated oven for 40 minutes or until cake is well browned on the surface.

Remove cake from the oven and invert mould immediately. Leave aside to cool completely before removing from the mould.

Pie Tee Shells

180g rice flour
50g corn flour
50g plain flour
1/4 tsp baking powder
3/4 tsp salt
1 egg
300-350ml water

Mix everything together and stir till mixture is smooth and not lumpy. Consistency should be a rather thick batter--but easy to pour.

Heat up a small pot of oil. Drip a little batter in oil.. When it sizzles, oil is hot enough. Dip the pie tee mould in the hot oil. Then remove from oil and dip it in the batter. The batter should cling to the mould. Quickly put the mould in the oil and jiggle the mould. After a few seconds, shake the pie tee shell off the mould.

To de-stress--BAKE!

Have been having a hectic schedule at work. Really need to de-stress! What more with the children having exams in the coming week. Last Wednesday night, G and Js had tuition, so it was the perfect time for me to try out the Orange Chiffon Cake recipe! Found this recipe on Lily Wai's blog. Modified the recipe a little. It turned out well, just that the kids found that it was a tad too bitter--from the orange zest. But my colleagues enjoyed it. They said they must stress me more so that I'll bake more!

Popiah Party

At last CL is back from HK for the May Day weekend. My family loves popiah, especially those made by Ah Ma. She makes really good hokkien popiah! Since we love popiah so much, I just had to learn from Ah Ma, who has since passed down her gongfu to Jiji. What Jiji has taught me is by "agaration"--everything by estimation and feel and instinct. Well, Mummy and CL did not complain about the fillings, so I guess it's passable. At least now we can have popiah whenver we feel like it, just that it's a lot of work. But now that CL is back, we have more reasons to prepare it.

Also took the opportunity to try out the Kueh Pie Tee recipe from Amy Beh's website. It is really good! HN says they're good enough to be sold. The pie tee shells have the right crunch and texture.