|Mandarin Orange Chiffon Cake with Chocolate Shavings|
I passed by Tampopo Deli one day, at the basement of Liang Court and my eyes were automatically glued to the beautiful slices of cakes at their display counter. What a feast for the eyes and inspiration for my home-baking! So, a few days later, I came up with an orange chiffon using homemade Mandarin puree and dolled up the cake with dairy whipped cream, chocolate shavings and orange segments.
Why orange chiffon? I read about making Mandarin puree at The Sweet Spot some months back. My first thought is to try making the puree during the Lunar New Year period since there will be plenty of Mandarin oranges then. But, it slipped my mind totally. Only just recently, Hubby told me NTUC has brought in a new type of Mandarin oranges from Taiwan (not the ponkan). These oranges are very sweet and juicy. It's the perfect timing for making my Mandarin puree ......
|This cake is filled with zesty citrus goodness!|
Making Mandarin Puree
I cook 3 Mandarin oranges and there are still leftover which I stored in the freezer.
3 Mandarin oranges
Sufficient water to cover the oranges (see pic - top left)
Sugar to taste (I added about 4 to 5 tbsp)
1) Wash the oranges and place in a pot with water. Cover, bring to boil and then simmer till the oranges are soft. Turn the oranges around halfway into cooking for even cooking. Poke a knife or chopstick into the oranges. If it slides in and out easily, it's ready. I took about 30 minutes to cook the oranges.
2) Remove the oranges and discard the water. Let it cool briefly and remove the seeds from the oranges.
3) Blend the oranges (skin included) in a food processor till pureed.
4) Pour the puree back into the pot. Add sugar and cook till sugar dissolves.
Orange Chiffon Cake
The ingredients for making the orange chiffon is similar to my earlier banana chiffon, except to replace the banana puree with Mandarin puree and to increase the corn oil to 80g.
5 egg yolks + 50g sugar + pinch of salt
80g Mandarin puree
1 tsp Mandarin orange peel, finely chopped
80g corn oil
80g plain flour + 30g corn flour + 1/2 tsp baking powder (sift together)
(B): 4 egg whites + 50g sugar + 1/8 tsp cream of tartar
Method same as banana chiffon. When cake is cool completely, cut into 3 slices.
To assemble the cake:
350g dairy whipping cream, cold from fridge
3 tbsp icing sugar
3 tsp gelatin + 4 tbsp water, dissolved and cool
1/4 cup Mandarin puree, about 60ml
Mandarin orange segments, canned
1) Pour the cream and icing sugar into a cold stainless steel bowl. Place the bowl into a bigger bowl/basin, filled with cold water or ice cubes.
2) Whisk the cream till soft peak, then gradually pour in the melted gelatin and continue to whisk till firm. Place in the fridge for about 15 minutes before using.
3) Take about 1/3 or less of the cream and fold together with the Mandarin puree. This is the filling in between the cake layers. Keep the remaining cream in the fridge.
4) Place one slice of cake at the bottom and spread half the filling evenly on the slice. Sprinkle some chocolate shavings over the cake. Repeat with another slice of cake and filling. Finally, top with the last slice of cake and cover the whole cake with the remaining whipped cream.
5) Decorate the cake as desired and keep the cake in the fridge till ready to serve.
I will be submitting this post to Aspiring Bakers #18: Layers of Love (April 2012), hosted by Sam of Sweet Samsations.