Iron Chef Shellie

Poh’s Orange Chiffon Cake

“If you haven’t heard me whinge on twitter about how worried I’ve been to try my oven, then hear me now! Our place has an oven that is probably older than I am; and older ovens don’t have the best reputation of cooking things well. You have to find the hot spots, and get to...”

Poh’s Orange Chiffon Cake

Poh’s Orange Chiffon Cake

If you haven’t heard me whinge on twitter about how worried I’ve been to try my oven, then hear me now! Our place has an oven that is probably older than I am; and older ovens don’t have the best reputation of cooking things well. You have to find the hot spots, and get to know it well. To top it all off, the temperate gauge is in Fahrenheit, and the numbers are all faded off!  This has caused me to write them on, and use my iPhone for conversions every time I want to bake something.

So I thought, the real test to see how this oven is going is to bake a cake.
I’d been wanting to try Poh’s orange chiffon cake she made on her first episode of her show; Poh’s Kitchen.
I always begged my mum to buy a sponge cake whenever I went to the Asian grocery shop with her. Weather it be the orange one, or the awesome looking green pandan flavour. They were always so light and fluffy. For YEARS I had not had a sponge from the Asian grocer. I can’t even remember the last time we had one.

To see the video of Poh making this cake:

The only thing I hate about making cakes is lining the tin. Luckily for me, you don’t need to line the cake tin for this one! The combination of coconut milk and vegetable oil doesn’t require you to line the tin. The recipe even stresses to not line or grease the tin. Yippee!

I decided to leave out the layers of cream for 2 reasons:
– I couldn’t be bothered
– The only cream my waistline needs is a firming and toning cream

I was almost going to leave out the ganache as it smelt so amazing as I unmolded it from the tin. However Hamsley insisted there be ganache as I had already prepared the hazelnuts to go over the ganache.

The end result: just like those cakes mum used to buy me (you know, minus the chocolate ganache and hazelnuts). So light, and incredibly fluffy, maybe not as tall as the ones we used to buy, but the flavours and textures were all spot on.
I made the correct amount of ganache, but if I had made the cream layers, the cake would have been higher, and I wouldn’t have had so much excess ganache.

I can’t wait to try this recipe again but doing a pandan flavour. If I can only ever make one cake again, I’d be happy if it was this one!

Orange Chiffon Cake
Poh Ling Yeow

5 egg whites (at room temperature is best)
1/2 tsp cream of tartar
75g caster sugar
5 egg yolks
7 tbs coconut milk
5 tbs vegetable oil
75g caster sugar
5 tbs orange juice
1 tbs orange zest
150g self raising flour, sifted
400ml full cream
2 tbs icing sugar
1 tsp vanilla paste or extract
150g hazelnuts
150ml full cream

200g good quality dark chocolate chopped or broken into small pieces

1. Preheat oven at 160°C fan forced/180°C regular.

 2. Beat egg whites and cream of tartar with an electric mixer till soft peaks. Add sugar one tablespoon at a time a beat thoroughly after each addition till you achieve stiff peaks. Set aside.

 3. In a separate bowl whisk egg yolks with caster sugar till fluffy. Add coconut milk, vegetable oil, orange juice, zest and self raising flour and whisk until combined. Gently fold the egg whites into the yolk mixture 3 batches.

 4. Pour into a 22cm baba cake tin (do not use non-stick and do not grease). Bake 25 mins at 160°C fan forced or 30 mins at 180°C, or till skewer comes out clean. Leave oven on to roast hazelnuts.

 5. When cake is out of the oven, immediately invert the cake still in the tin, and place on a cooling rack and leave to cool completely (about 1 1/2 hours).

 6. Meanwhile, place hazelnuts on a shallow baking tray and roast until the skins are easily flaking off when rubbed, about 7 mins. Remove from the oven and pour onto the middle of a clean tea towel. Fold sides over the nuts and rub till all the skins have flaked off. Transfer the nuts onto a chopping board and chop to desired texture.

 7. To make filling, whip the cream, sugar and vanilla till stiff but do not overbeat as cream will split. Cover with cling film and refrigerate until required.

 8. When cake is cooled and ready to be assembled, run a knife around the edges of the tin and invert. Slice cake with a serrated knife into 3 equal layers. Spread a layer of the chantilly cream on each layer and sprinkle with chopped hazelnuts.

 9. To make ganache, bring cream to the boil in a small saucepan. Remove from heat, add chocolate pieces and whisk till chocolate has melted and emulsified with cream. Using a spatula spread evenly over cake and sprinkle with additional chopped hazelnuts. For a tidier outcome, it’s best to ice the cake over a cooling rack so the extra ganache drips away.

 Serves 8-10



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Poh’s Orange Chiffon Cake

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16 comments on “Poh’s Orange Chiffon Cake
  1. Kyla - July 9, 2010 at 10:15 am

    Yum – looks divine. I will have to try it!
    Glad you are back :-)

  2. imasugarjunkie - July 9, 2010 at 11:26 am

    this looks so good! I saw her make this as well and thought I should give it a try at some stage!

  3. Jo - SecondHelping - July 9, 2010 at 12:30 pm

    look at all that dripping chocolatey goodness – seems you have conquered your oven first go!

  4. Vanessa - Princess Cherry Pie - July 9, 2010 at 12:31 pm

    YUM YUM YUM!!!!! Save me a piece!!! That looks unbelieveable!

  5. Kristy Sayer - July 9, 2010 at 1:39 pm

    This looks REAALLY yum!

  6. Betty @ The Hungry Girl - July 9, 2010 at 5:08 pm

    Ooh this looks so yum! I lurrve the pandan chiffon cakes from those Asian grocery stores! Please make it and send some over my way. Thanks 😉

  7. Ange - July 9, 2010 at 6:35 pm

    Fantastic, I've had that recipe ripped out of a mag for ages now but haven't been game to try it, you can be my inspiration now

  8. Esz - July 9, 2010 at 10:18 pm

    that looks so awesome! Yum – I love chiffon cake 😀 Yay for it turning out so well in ur new/old oven too 😀

  9. Von - July 9, 2010 at 10:43 pm

    Yum! I love chiffon cakes- they're so light! We used to buy sponge cakes from Asian supermarkets too! But we always bought the green pandan one =]

  10. Chef Dennis - July 10, 2010 at 6:36 am

    that does look like a wonderful cake….chiffon can be oh so good, and yours looks like it came our so very well! then of course all that chocolate……yummm

  11. Iron Chef Shellie - July 11, 2010 at 4:12 pm

    Hi Kyla – Thanks babe =D

    Hi ImASugarJunkie – I'm so glad I gave it a go. So good!

    Hi Jo – Yes, thank goodness! I wouldn't be happy if I couldn't bake.

    Hi Vanessa – I hope when you make it, it turns out just as well =D

    Hi Kristy Sayer – Thanks, it certainly was!

    Hi Betty – lol *teleports your some cake*

    Hi Ange – Oh you must, it's so delicious!

    Hi Esz – Yay indeed! I wonder what else I can create in there!

    Hi Von – I am really craving the pandan one now!

    Hi Chef Dennis – Thank you! nothing wrong with lots of chocolate!

  12. Agnes - July 12, 2010 at 10:01 pm

    Ooh, the cake looks so pretty with all the ganache on it! Good thing Hamsley insisted on it. 😉

  13. delicieux - July 13, 2010 at 2:27 pm

    Yum, yum, yum!!! I love the combination of the beautiful orange cake with chocolate ganache. Chocolate and orange has to be one of my all time favourite flavour combinations.

  14. Iron Chef Shellie - July 14, 2010 at 2:14 pm

    Hi Agnes – Yes, it is a good thing he insisted on it, chocolate is always welcome 😉

    Hi Delicieux – Same! and choc mint!

  15. Conor @ Hold the Beef - July 31, 2010 at 12:26 am

    The sight of that ganache seeping into the soft cake is enough to make a girl go weak at the knees. Consider mine weak. Not sure how I'll get upstairs to my bed :(

Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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