Posted by: hyacinthus | November 9, 2009

Orange Chiffon Cake 2

I baked Orange Chiffon Cake again! This time, rum was added instead of vanilla, baked at 170ºC for 55 minutes and I patiently waited an hour for the cake to cool before removing it from the tin 🙂

Orange Chiffon Cake

Not easy to remove the cake from the tin if you didn’t lubricate the sides with corn/peanut oil.




There’s still a slight depression towards the centre. I guess it’s today’s humidity. Raining all day!


Have you tried baking it? 🙂



  1. […] out my first and second […]

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