Orange Chiffon Cake

[mishalak]

Well it was hard to get it out of the pan, but I'm calling this a success. The bits of cake I snooched from the bottom of the pan were good. It is... foamier than I expected. Somewhat large bubbles inside the cake. This may be due to altitude. Also I forgot to rap the pan against the counter before putting it in the oven. A two part pan would be a lot easier to get the darn thing out. I may have to buy one if this is to become part of my regular repertoire. It seems very soft and tea appropriate. Which is good considering that I'm having tea with friends starting about 3pm tomorrow. I am divided about making another chiffon cake (lemon this time) or maybe making something else. I don't want to run out of cake. Perhaps some sort of lemon-poppyseed pound cake would the the way to go. Then again I could try again and see if further adjustments might make it better. Whip the egg whites just a touch longer, see if that changes anything.

But hey, it did not fall. That's a success for mile high baking with a that was not professionally tested for use at altitude. And it's very, very good. Just not totally perfect... yet. Oh, and first use of the stand mixer this month. I should bake bread again soon.

For the record my high altitude adjustment was to reduce sugar from 1 1/2 to 1 3/8 (or take out two tablespoons) and increase flour from 1 1/3 to 1 1/2. I also meant to reduce the amount of baking powder, but instead I put in a reduced amount of baking soda. (How did I make that mistake?) The lemon version calls for baking soda (I've checked that three times to be sure) so I may try that tomorrow. The cake baked for 58 minutes. My oven may have been a touch hot, I need to find a good accurate in oven thermometer, I don't trust the one built into the oven.
 

Comments

[melonaise.livejournal.com]

I have a book called Pie in the Sky that has advice for baking at high altitudes. I've never made orange chiffon cake, so this is untested (by me) advice:

"At 2,500 feet and above, the trick with this cake is to underbeat the whites, just until they form soft, slightly droopy peaks. At this stage there is still room in them to expand when backed. If overbeaten to stiff peaks, the air cells, and the cake, will collapse when the cake cools."

"At 3,000 feet and above, add lemon juice [to compensate for evaporation and dry atmosphere]. Increase the oven temperature and bake for a shorter time."

"At 5,000 feet and above, position the rack in the lower third of the oven. Add a little more flour."

"At 7,000 feet and above, strengthen the batter by switching to all-purpose flour, which contains more protein than cake flour (but still gives a tender crumb). Add more lemon juice, grated orange zest, and extract. Return the oven temperature to 325F but lower the rack to give the cake more heat and bake it longer."

The chart for 5,000 feet says:
Rack in lower third of oven; bake for 35 to 40 minutes.
Eggs: 6
Cream of tartar: 1/2 teaspoon
Granulated sugar, divided: 3/4 cup + 3/4 cup
Sifted cake flour: 2.5 cup + 1 tablespoon
Sifted all-purpose flour: None
Baking powder: 1 tablespoon
Salt: 1/2 teaspoon
Grated orange zest: 2 tablespoon
Fresh orange juice 3/4 cup
Fresh lemon juice: 2 tablespoon
Canola oil: 1/2 cup
Vanilla extract: 1 teaspoon
Orange extract: 1.5 teaspoon
Light corn syrup: None

For 7,000 feet:
Rack in lower third of oven; bake at 325F for 45 to 50 minutes
Eggs: 6
Cream of tartar: 1/2 teaspoon
Granulated sugar, divided: 3/4 cup + 3/4 cup
Sifted cake flour: None
Sifted all-purpose flour: 2.5 cup + 1 tablespoon
Baking powder: 1 tablespoon
Salt: 1/2 teaspoon
Grated orange zest: 2.5 tablespoon
Fresh orange juice 3/4 cup
Fresh lemon juice: 1/4 Cup
Canola oil: 1/2 cup
Vanilla extract: 1 teaspoon
Orange extract: 2 teaspoon
Light corn syrup: None

Compare to the sea level directions and ingredients:
Rack in center; bake at 325 for 65 to 70 minutes
Eggs: 6
Cream of tartar: 1/2 teaspoon
Granulated sugar, divided: 3/4 cup + 3/4 cup
Sifted cake flour: 2.5 cup
Sifted all-purpose flour: None
Baking powder: 1 tablespoon
Salt: 1/2 teaspoon
Grated orange zest: 2 tablespoon
Fresh orange juice 3/4 cup
Fresh lemon juice: None
Canola oil: 1/2 cup
Vanilla extract: 1 teaspoon
Orange extract: 1.5 teaspoon
Light corn syrup: None

From Pie in the Sky by Susan G Purdy, pages 204-205.

Your recipe is probably different, but maybe you can get some ideas from the above!

[melonaise.livejournal.com]

PS-- I have all day with nothing to do but clean and do yardwork (weather permitting). You've inspired me to pull out my fudge recipe and see if I can get the damned thing to work at altitude! It was so tasty in Georgia.

[mishalak.livejournal.com]

I would think that fudge would not be terribly altered at altitude. Unless the low humidity changes things. But I would think working with chocolate, all else being equal, low humidity would be good. And you know you could just invite yourself over with your fudge. <grin>

[melonaise.livejournal.com]

;) I think the problem is that the milk/sugar slurry boils before it reaches the desired temperature. The fudge never sets, so I'm left with a sort of goopy mess that could be a great layer in a cake but not so good for fudge. I have finally acquired a candy thermometer so I just need some patience.