Chiffon is light & soft, butterless and easy to make.
Little cupcakes do make some smile to people around us. While baking this, you will notice a nice orange smell lingering the whole house and even your neigbour can smell it.
Texture is so soft & light. The orange rind add a nice flavour to it. Mind you, having one for yourself is not enough. You will sure ask for more.. The sweetness is just nice, not so sweet. version.
Ingredients : (makes 13 cupcakes)
(A)
45g Self Raising Flour
3 Egg Yolks
20g Castor Sugar
30ml Orange Juice
1 tsp Grated Orange Rind
1/4 tsp Baking Powder
30ml Corn Oil
(B)
3 Egg Whites
35g Castor Sugar
1/4 tsp Cream of Tartar
Step by Step :
1. Using a hand whisk, mix egg yolks & castor sugar until well combined.
2. Pour in cooking oil gradually, continue whisk to combine.
3. Add in orange rind & orange juice & whisk evenly to combine.
4. Sieve in self raising flour & baking powder in two batches. Whisk until well combined. Set aside.
5. Preheat oven to 150C (use top & bottom heat mode).
6. In another clean, dry bowl, beat egg whites with a handheld electric mixer on low speed till foamy.
7. Add in cream of tartar & continue to beat for about 30 seconds.
8. Pour in sugar in 2 batches & continue to beat till egg whites reaches soft peak stage. (when you overturn the bowl of egg whites meringue, it won't spill out)
9. Add beaten egg whites meringue into the egg yolk mixture in 2 separate additions, each time folding gently with a spatula until just blended.
10. Then pour mixture into the egg white mixture bowl and fold gently till well combined. Do not overfold.
11. Slowly pour or use a spoon to scoop batter into paper cups till 80% full. Tap the cups on the table for a few times to remove any air bubbles trapped in between.
12. Put in oven at the lowest level rack & bake for 20 mins till it turn golden brown.
(Above : This is after put in for 10 minutes. It blooms like huat kueh. So beautiful.)
13. Remove & set aside to cool.
(After cooling down)
Enjoy with a cup of coffee or tea..