Aspiring Bakers #1: Grand Marnier Orange Chiffon Cake

This is my submission to Small Small Baker's Aspiring Bakers #1: Chiffon Cakes.
This is one good opportunity for me to practice my chiffons too! Lately, I've been baking quite a lot of chiffon cakes, not because of this event, but because I like chiffons. They were mainly banana chiffon and orange chiffons.
For this event, I made some changes to this recipe that I've been using. I found that by adding Grand Marnier to the orange chiffon, it really gives out a very nice orange aroma that lingers for a longer time! Do try it and you'll feel the difference with the added orange liquer!
Recipe for Grand Marnier Orange Chiffon Cake, modified from Kevin Chai's "Chiffon is Done".

Ingredients:
(A)
6 Egg yolks
25g Caster sugar

(B)
1/4 tsp Salt
45g Cooking oil

(C)
1 Orange zest
55g Fresh orange juice
2 tsp Grand Marnier

(D)
95g Self-raising flour

(E)
6 Egg whites
1/2 tsp Cream of tartar
60g Caster sugar

Method:
(1) Whisk ingredients (A) till light.
(2) Add (B) into (1) and mix well.
(3) Then add (C), mix well, followed by (D). Ensure that they are thoroughly mixed.
(4) Whisk egg whites from ingredient (E) with cream of tartar till foamy then gradually add in sugar and whisk till soft peak.
(5) Scoop a third of egg whites and into mixture (3) and fold them together.
(6) Pour the mix in (5) into the remaining egg whites and fold them thoroughly and quickly.
(7) Pour into a 9" tube pan.
(8) Bake at 170C for 45mins or till cake is cooked through.
(9) Remove from oven and invert the cake (still in the pan) onto a bottle and leave it to cool down completely.
(10) Remove cake from tube pan and slice.

19 comments:

ReeseKitchen said...
November 14, 2010 at 12:50 PM

Jane, your chiffon looks so fluffy, soft and high!! Very nicely done!!

Small Small Baker said...
November 14, 2010 at 2:03 PM

Jane, thanks for joining! Your chiffon is so tall and looks cottony soft. Great idea to add grand marnier!

hanushi said...
November 14, 2010 at 2:13 PM

Nice chiffon!! Is grand marnier v ex? Hehe...

busygran said...
November 14, 2010 at 2:51 PM

Very soft and fluffy chiffon. Lovely!

DG said...
November 14, 2010 at 3:44 PM

It must be very nice! The chiffon looks soft & fluffy.

Passionate About Baking said...
November 14, 2010 at 4:57 PM

Hi Ladies,
Thanks very much for your encouragement. :)

Hanushi,
Grand Marnier is more expensive than Cointreau, also an orange liquor. :p I didn't know actually, otherwise, I would have bought Cointreau rather than Grand Marnier. Heehee... One bottle of Grand Marnier cost close to S$50 from DFS.

NEL, the batter baker said...
November 14, 2010 at 6:48 PM

wow - the texture of your chiffon is amazing! And the light yellow colour is so pretty. Save a piece for me!

Honey Bee Sweets said...
November 14, 2010 at 8:02 PM

Love the idea of adding Grand Manier into the cake! is it orange flavor even more intense? Looks really soft!!

quizzine said...
November 14, 2010 at 10:21 PM

The name itself sounds good (& expensive)! Would love to have a slice of it ;-)

Passionate About Baking said...
November 15, 2010 at 12:01 PM

Thanks ladies!

NEL and quizzine,
Ok, freeze a slice for you? You accept outdated cake? :P

HBS,
I've not tried it yet, let me try and let you know. Heehee...

crustabakes said...
November 15, 2010 at 2:25 PM

Ur chiffon is looking so pretty! tall, fluffy and so soft! great job!

Bakertan said...
November 15, 2010 at 11:11 PM

hey jane,

I have this book too! bet the chiffon cake taste good with the grand marnier. I have thought of getting grand marnier but it would be difficult to use it all up.

Anonymous said...
November 16, 2010 at 4:03 PM

Damn, certainly interesting info. How can I get this RSS?

Jane Watcerson
spy shop

Passionate About Baking said...
November 16, 2010 at 8:53 PM

Thanks crustabakes.

Thanks Bakertan. I've had it for almost three years now, and I've used not more than a quarter. Heehee... You can buy Cointreau, it's cheaper.

HBS,
I tried the chiffon, the orange taste doesn't taste more intense though. However, I found the fragrant is stronger.

elpi said...
November 17, 2010 at 11:38 AM

I love pine apple chiffon too. .It's smooth and soft, really good. Thanks for sharing. Another plausible plan for my weekend

elpi said...
May 19, 2011 at 5:52 PM

I love pine apple chiffon too. .It's smooth and soft, really good. Thanks for sharing. Another plausible plan for my weekend

Passionate About Baking said...
May 19, 2011 at 5:52 PM

Thanks ladies!

NEL and quizzine,
Ok, freeze a slice for you? You accept outdated cake? :P

HBS,
I've not tried it yet, let me try and let you know. Heehee...

busygran said...
May 19, 2011 at 5:52 PM

Very soft and fluffy chiffon. Lovely!

ReeseKitchen said...
May 19, 2011 at 5:52 PM

Jane, your chiffon looks so fluffy, soft and high!! Very nicely done!!

Post a Comment

Be free with your mind!

Related Posts with Thumbnails