Orange Fruit Cake

This delicious orange fruitcake is quick and easy to make in the Tefal Cuisine Companion. The Tefal Cuisine Companion creams the butter and sugar before the other ingredients are added and the pre soaked fruit are stirred through just before baking.

Note: The dried fruit, zest and orange juice are combined and refrigerated 12-14 hours before using.
Note: I use eggs from an 800 gram carton of 12 eggs.

300 gms Dried Fruit
190 gms Orange Juice
1 teaspoon Orange Zest grated
Combine dried fruit, 190 gms orange juice and zest, cover with cling wrap and refrigerate 12-14 hours.

Preheat oven 160 deg. Grease and bottom paper line loaf tin, grease paper.

100 gms Glacé Cherries quartered
250 gms Butter softened and diced
110 gms Caster Sugar
4 Eggs
10 gms Orange Juice extra
230 gms Plain Flour

Add glacé cherries to dried fruit/orange juice mixture and set aside.

Insert Kneading Blade. Stopper out.
Add butter and caster sugar.
Sp10:1min 30sec or until mixture is creamy scraping sides of bowl with spatula every 15 sec.
Add eggs, 10 gms orange juice and plain flour.
Sp6:1min
Turbo in 10 sec bursts until batter is smooth scraping sides of bowl with spatula every 10sec.
Remove blade.
Add set aside dried fruit, cherry and orange juice mixture.
Stir with spatula until combined.
Bake 55-60 minutes or until done when tested. Cover loosely with foil after 45 mins if top is browning too much.
Leave in tin 5 minutes then place fruit cake on cooling tray to cool completely.
Decorate as desired.

Orange Chiffon Cake

Chiffon cakes are soft, light as air sponges that can be served plain or split in the middle and sandwiched with whipped cream or cream cheese buttercream. Chiffon cakes can be iced with a simple glacé icing or buttercream. They are cooked in an ungreased loose bottomed specialty chiffon cake tin and when baked are turned upside down and left to cool completely before being loosened with a blunt knife and turned out on a serving dish. The Tefal Cuisine Companion is perfect for whipping the egg whites and cake batter and then combining the two to create a perfect chiffon cake.

Note: Do not open oven door until you're fairly certain the sponge has cooked. It will sink if the oven door is opened before it's cooked through. Mine took 60 mins to cook. 

Note: This recipe is for a 22 cm chiffon cake tin. 

Note: Wipe Cuisine Companion bowl and whisk with some vinegar moistened paper towel before adding egg whites.

Preheat oven 160 deg.

8 large Eggs separated (I used eggs from an 800gm carton of 12 eggs)
1/2 teaspoon Cream of Tartar
48 gms Caster Sugar
160 gms Orange Juice
128 gms Canola Oil
1 & 1/2 teaspoons Orange Zest grated
96 gms Caster Sugar extra
128 gms Plain Flour
32 gms Cornflour
8 gms Baking Powder
Pinch Salt

Weigh all your ingredients and have them ready.
Place your plain flour, cornflour, baking powder and salt together in a small bowl.

Insert Whisk. Stopper out.
Add egg whites
Sp8:1min 50sec.
Add cream of tartar
Start Sp8:8min adding 48 gms caster sugar by the tablespoon after 1 minute and waiting 15 sec before adding each tablespoon.
Place meringue into clean glass bowl scraping meringue from Whisk and CC bowl with spatula.

No need to wash Whisk or Cuisine Companion bowl before making the batter.

Insert Whisk. Stopper out.
Add orange juice, canola oil, zest, egg yolks and 96 gms caster sugar.
Sp8:1 min scraping sides of bowl with spatula as required.
Sift 1/3 of your flour, cornflour, baking powder and salt into CC bowl.
Brush off any flour on whisk with pastry brush.
Sp8:20sec, scrape down sides of bowl with spatula.
Sift another 1/3 of your Flour, cornflour, baking powder and salt into CC bowl.
Brush off any flour on whisk with pastry brush.
Sp8:20sec, scrape down sides of bowl with spatula.
Sift remaining flour, cornflour, baking powder and salt into CC bowl.
Brush off any flour on whisk with pastry brush.
Sp8:20sec, scrape down sides of bowl with spatula.
Add 1/3 of whipped egg whites.
Sp5:8sec.
Add another 1/3of of whipped egg whites.
Sp5:8sec.
Add final 1/3 of whipped egg whites.
Sp5:8sec.
Remove whisk and gently fold through any unmixed egg white mixture with spatula.
Place chiffon cake batter into ungreased chiffon cake tin and bake 160 deg 15 mins then reduce temperature to 155 deg for 40-45 min or until done when tested.
Hold tin 12-15 cm above heatproof surface and drop, this will shock the cake and stop it from sinking.
Place cake tin upside down on cooling rack and leave cake in tin until cooled. Run a blunt knife around the edge and centre of the cake tin to remove chiffon cake to serving plate.
Decorate as desired.