I wonder if anyone else is like me, for whom canned mandarin oranges are a cherished childhood memory, and I still occasionally open a can to satisfy my cravings. The bright yellow orange pulp, the clear, sweet syrup—eating a piece, taking a sip, it's refreshingly cool and delightful. Today I'm sharing a chiffon cake recipe that incorporates canned mandarin orange pulp into the ingredients, paired with fresh lemon. The slightly sweet and sour flavor is incredibly refreshing, like a pleasant early summer breeze. This recipe can be used with four 10cm diameter tubeless chiffon cake molds, or one 17cm diameter mold. I personally prefer the 10cm mini mold; they're cute and perfect for sharing with family and friends. Mandarin Orange and Lemon Mini Chiffon Cake Molds: 4 10cm diameter tubeless chiffon cake molds, or 1 17cm diameter mold. Preparation: 1. Remove the pulp from the canned mandarin oranges, weigh out the appropriate amount, and tear it into small pieces by hand. 2. Preheat the oven to 180°C before baking.
Materials
Hanami Baking - Orange and Lemon Chiffon Cake (10cm Chiffon Mold Recipe) - Steps
[Making the egg yolk batter] Put the egg yolks and 1/3 of the granulated sugar into a mixing bowl and mix with a hand whisk until it turns slightly white and thick.
Add salad oil and continue to mix well with a hand whisk.
Add the lemon zest (scraped into small pieces) and mix well.
Add lemon juice to the prepared canned orange pulp, mix well, then pour into the egg yolk mixture and stir well.
Add the sifted cake flour and continue mixing with a hand whisk until well combined and no powder is visible. The egg yolk batter is now complete.
[Making Meringue] Use an electric mixer to beat the egg whites at high speed until fine bubbles appear. Then add the remaining granulated sugar in two batches, continuing to beat at high speed after each addition, until stiff peaks can be formed when the beaters are lifted.
Add 1/3 of the meringue to the egg yolk batter and whisk with a hand whisk until no white residue is visible.
Pour the mixed batter back into the bowl containing the meringue. Using a spatula, lift the batter from the bottom of the bowl and mix thoroughly with large folding and cutting motions until no white residue is visible.
Pour the cake batter into the mold, press the chimney and tap it on the counter a few times to release large air bubbles, then bake in the oven at 180°C for 25 minutes (or 30 minutes if using a 17cm mold).
After baking, invert the mold and let it cool completely before unmolding (you can use a special unmolding knife for chiffon cakes).
After unmolding the cake, turn it upside down. Mix the powdered sugar and lemon juice until it becomes thick, and then use the tip of a spoon to drip it randomly onto the top of the cake. Next, use kitchen scissors to cut the pistachios into very fine pieces and sprinkle them on top of the cake. Done.
The QQ mini cakes are so cute!
Hanami Baking - Tips for Making a Cute Orange and Lemon Chiffon Cake (10cm Chiffon Mold Recipe)
The necessary tools can be purchased from our Taobao corporate stores "花见烘焙Hanami" and "CakeLand flagship store". Thank you for your interest! Taobao corporate store "花见烘焙Hanami": hanami.taobao.com CakeLand flagship store: cakeland.tmall.com
