Orange Chiffon Cake with Orange Custard and Whipped Cream Cheese | All Recipes

Monthly Archives: October 2015

Orange Chiffon Cake with Orange Custard and Whipped Cream Cheese | All Recipes

Orange Chiffon Cake with Orange Custard and Whipped Cream Cheese

IMG_9713editedAdapted from my Pandan Chiffon Cake, this is a foolproof zesty recipe. Orange Chiffon Cake! YUM.IMG_9719edited


Sandwiched with orangy custard, creamed with whipped maple cream cheese frosting  and top it off with strawberries. Not too sweet but still refreshing and creamy!IMG_9711edited


You could garnish it with orange zest and mint leaves. I’m lazy so I just spread both the custard and the frosting to give that very rustic homemade look. IMG_9714edited


To be honest, I am not a good cake decorator. I realized it was a little slanted. But, oh well…..

Orange Chiffon Cake
Make 1 21-cm tubed cake
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Egg White
  1. 5 egg whites
  2. ¾ tsp. of vinegar
  3. (1/4 cup) 60 grams of white sugar
Egg Yolk Batter
  1. 5 egg yolks
  2. (1/4 cup) 60 grams of white sugar
  3. ¼ tsp. salt
  4. ½ tsp. of orange extract
  5. ½ tsp. of vanilla extract
  6. Zest of two oranges
  7. (1/4 cup) 65 ml of vegetable oil
  8. (1/4 cup) 65 ml of orange juice
  9. (3/4 cup) 100 grams of plain flour
  10. (2 tbsp.) 20 grams of corn starch
  11. 1 tsp. baking powder
Orange Custard
  1. 180 ml of milk
  2. 2 egg yolks
  3. 3 tbsp. of fine white sugar
  4. 1 tsp. of corn starch
  5. 1 tbsp. of plain flour
  6. Zest of one orange
Whipped Maple Cream Cheese Frosting
  1. (1/2 cup) 125 ml of Whipping cream, chilled
  2. (4 oz.) 120 grams of Cream Cheese, softened
  3. 2 tbsp. of maple syrup
  4. (250 grams) One pint of strawberries, halves
  5. Mint leaves
  6. Zest of orange
To make Orange chiffon cake
  1. Preheat oven to 160C or 140C fan-forced.
  2. For the egg whites,
  3. In your stand mixer, whisk in egg whites and vinegar on high speed until frothy. Then, gradually add in sugar and continue whisking until stiff peaks.
  4. Now start mixing the egg yolk batter,
  5. In another bowl, whisk egg yolks, both extracts, orange zest, salt and sugar vigorously for about a minute until pale in color.
  6. Add in oil.
  7. Drizzle in orange juice.
  8. Lastly, sift in plain flour, corn starch and baking powder.
  9. Stir until well combined.
  10. Fold in egg white mixture a large dollop at a time into the egg yolk batter.
  11. Transfer into a 21 cm ungreased tube pan. Use a skewer and run around the batter to remove large air bubbles. Drop the pan to also remove large air bubbles.
  12. Bake it in the oven for about 55 minutes to an hour.
  13. Invert the cake with the pan immediately after baking and let it cool completely.
  14. To make Orange custard,
  15. Heat orange zest and milk until just under boiling point while whisking egg yolks, sugar, corn starch, and flour.
  16. Then, slowly drizzle in milk while whisking egg yolk mixture constantly.
  17. Transfer back and cook on medium-low heat until thickens.
  18. Remove from heat and let it cool completely with a cling wrap touching the surface of the custard.
  19. To make whipped maple cream cheese frosting,
  20. Whip softened cream cheese and maple syrup until smooth and fluffy for about 30 seconds on high speed.
  21. Then, slowly add in chilled whipping cream while mixing. Whip until stiff or soft peaks depending on your preference.
  22. To assemble,
  23. Once cooled, run a knife around the sides and bottom. (I have removed the cake from the pan and sliced it into half If you want to know how to remove chiffon cake from its pan, you could check my pandan chiffon cake video)
  24. Slice the cake into half.
  25. On the first layer, spread all of the orange custard you made earlier.
  26. Sandwich the cake together.
  27. Then, spread all of the whipped cream cheese you made earlier. You could pipe if you whip until stiff peaks.
  28. Top it off with some fresh halves strawberries. I also like to garnish the cake with some mint leaves and orange zest.


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Orange Chiffon Cake with Orange Custard and Whipped Cream Cheese | All Recipes

Heavenly White with touch of Blue – Victoria Theatre and Victoria Concert Hall


So the other day I came across a picture taken in Victoria Theatre and Victoria Concert Hall. I was like, “I must visit there! It looks so heavenly!”

00_IMG_0588_editedI went the subsequent week. I ‘jio’ Sun along since she was free on that day. She was my photographer of the day.  😉 

000_IMG_0444_edited000_IMG_0447_editedI really love the blue flowery shirt I got from Alcoholiday at Cathay Cineleisure. It goes well with my orangy-brown pants.



The bag I held that day was made by Feger. It’s affordable while looking chic.

00_IMG_0690_editedMichael Kors watch, my mom got for me when we were in America. Simple and classic.


Hahaha, I still think that we were a little too extreme on that day. We spent more than an hour just by roaming around that area, taking #OOTD.

And, I got funny remarks from my friends about my picky finger sticking out in the picture shown above.  😆 

00_IMG_0718_editedOh yeah, I need a haircut. (and I did! These pictures were taken months ago)

Shirt: Alcoholiday | Trousers: Zara Men  | Shoes: Ecco | Bag: Feger | Glasses: Cotton On | Watch: Michael Kors



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Orange Chiffon Cake with Orange Custard and Whipped Cream Cheese | All Recipes

Foolproof Scrambled Eggs

IMG_9686editedBack to basic, to make scrambled eggs. It’s easy. But to make it perfect, not everyone can do that. I will show you my Foolproof Scrambled Eggs.


The secret for the perfect scrambled eggs is, milk. Not cream, not water but milk!

  • Cream is great, rich and creamy. But, cream makes the eggs too dense and rich. Not good, too rich and you will be off after a few bites.
  • Water makes the eggs fluffy, which is great! But lack of milky taste. Too dull! Not good too.
  • Milk on the other hand, is… perfect! Not too rich and creamy but yet makes the eggs fluffy delicious. Yum!


Foolproof Scrambled Eggs
Serves 1
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  1. 2 Eggs
  2. 2 tbsp. of Milk
  3. Salt and Pepper
  4. Toast
  5. Olive Oil
  1. Mix together eggs and milk.
  2. Drizzle in some olive oil.
  3. Transfer the eggs onto a frying pan without heat.
  4. Then, heat the pan up to low-med heat.
  5. Use a rubber spatula and whisk constantly until reaches desired texture. Immediately switch off and transfer into a platter.
  1. One tbsp. of milk per egg

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