Posted by - Vivian Thiele
I was intrigued with the Perisian Love Cake challenge but couldn't find all the ingredients (small towns tend to have that problem from time to time). So I looked up some chiffon cake recipes and found a few that used some similar ingredients to the Persian Love cake and did a bit of a combination of recipes. A result that produced a very delicious, airy, aeromatic cake. I would say it ended up a success!
I combined the Orange Saffron cake from Ifood.tv and the Orange Chiffon Cake at Joy of Baking Having never really tried my hand at such a massive addaptation of two recipes, the end result quite pleased me.
First I started with the Orange saffron cake ingredients combining:
3/4 cup of freshly squeezed orange juice
zest of 1 large orange (grated or curls, not large strips)
1/4 teaspoon saffron threads soaked in 2 tbsp of milk
half of a of cinnamon stick freshly grated
freshly grated nutmeg using half of a fresh "nut"
5 fresh cardamom pods with seeds removed and crushed
1 tsp of vanilla
Next I moved on to Orange Chiffon cake and did the following:
6 large eggs, separated plus 1 (30 grams) additional egg white
2 1/4 cups (225 grams) sifted cake flour
1 1/2 cups (300 grams) superfine white (castor) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (120 ml) vegetable oil or safflower oil
Directions: Separate the eggs and place the whites in one bowl and the yolks in another. Cover with plastic wrap and bring them to room temperature (about 30 minutes).
Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece tube pan (ungreased).