Chiffons and georgettes and all things pastel and tangy…remind you of Yash Chopra and his sensuous sirens…with happily ever after.
Well, I tried to recreate that here…minus the serenading hero…we were doing the serenading, with the ooohs and aahs and the wows.
The occasion…the return of the prodigal. My neighbor Kanchan Bhartari was out on vacation, meeting up with her siblings and all the spouse-in-laws and I have it on good authority that she has come back refreshed after all t hat R&R.
I know, I am not supposed to be calling her the prodigal…but I love the sound of the expression…reality is that she has avoided baking with me for so long..And now that she is back..She has to bake…such is my charm!(sic).
The cake in question is a chiffon cake…a prettier name for a Genoese sponge …only this one has a wee bit more oil. But I promise,the oil is balanced with the blessings of orange juice. Fresh or tetra packed…whatever is convenient to you, my dear.
And we also acknowledge the absolute beauty of cake flour.
Hello ,in India flour is flour is flour-its either Maida or its Atta…plain or whole wheat. So what’s all this mumbo jumbo about bleached and cake and strong and bread flour. We’ll learn as we go on. For the moment the first tutorial is on cake flour.
Tutorial…rings a bell does it?
If you have graduated from the University of Delhi, you’ll know about the absolutely tiny “tute” rooms as they were so called. Majority of them were used to actually study in, my friends and I once did some table turning. An absolutely archaic expression for calling the spirits…lots of giggles and goose flesh at the end of that séance. At the end of this baking session…you’ll have many more. How can something taste so so good and be low in fat?
Let’s start. With some serenading…I chose this one…the man may be pudgy and the song not that great but Sridevi in her diaphanous sari is probably the most beautiful of all of Yash Chopra’s muses. Eternal, Ageless..And wearing the same color as orange crème patissiere.
..Yay!
Smiles .Totally worth it!
For the
Orange Chiffon Cake with Orange Crème
Patissiere...
You need
6 eggs separated and at room temperature
2 ¼ cups cake flour
1 ¼ cup sugar-processed as fine as you wish
1 tsp baking powder
½ tsp salt
120 mils/ ½ cup vegetable oil
180 mils/ ¾ cup orange juice
1 tsp vanilla essence
¾ tsp cream of tartar/ lemon juice
and the http://baketitude.blogspot.com/2012/01/orange-creme-patissiere.html
and the http://baketitude.blogspot.com/2012/01/orange-creme-patissiere.html
For the cake flour sift together ¾ cup plain flour and 2 tbsp corn flour. That’s the basic ratio…many many times and bottle it for future use. Dig into this bottle for this cake.
And to frost or dress this cake…another fat free custard. The Orange Crème Patissiere.
That is the next post…too many words in this one already!
Before you start ,ovens-two (if two pans won’t fit into your oven….halve the recipe) pre heated at 180F/360F and two tube pans oiled and papered. I do not have tube pans…so innovate! 2 regular cake tins, dressed to kill and centered…one with a peg measure and one with a steel glass.
Ek glassey!
Do glassey!
Teen glassey!
Char!
I don’t thing blogger will support two videos in one post, but who am I not to try…
Ok, first big bowl-the egg yolks,
And the oil.
Add to the wet ingredients and blend gently.
Beat them till a soft peaks form. Add in the sugar and the cream of tartar or lemon juice and beat till there is no tomorrow.
If you think that this post is a little terse and succinct-I’m watching Desi Boys…where Akshay Kumar and John Abraham make complete fools of themselves. So am a little distracted.
Ok, stiff peaks egg whites folded into the mix.
So what are you baking today???
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