ABC: Baking for All Occassion by Flo Braker, Page 120
Orange Chiffon Tweed Cake with Milk 'n' Honey Sabayon
When i first saw the recipe for the first time, i had in mind that i didn't want to make the Milk 'n' Honey Sabayon since i have to use 6 yolks again and left with all the egg whites.. (i have TONS of eggwhites in the freezer..and i have no time to bake macarons to get rid of my whites..).. However, after baking the orange chiffon tweed cake, i changed my mind and continued with the sabayon. I have to say that i didn't regret making it cos it is absolutely delicious!!
Making the chiffon wasn't difficult...but i was a bit shock at the 1 tbsp of baking powder, I thought i read wrongly in the beginning and had to look at it thrice to reconfirm that i didn't. Well, the 1 tbsp of baking powder didn't change anything to the texture and the chiffon is light and soft but yet has a nice texture to it. The orange and chocolate pairing is totally yummy..and it's my fave flavor combo.
My orange chiffon turned upside down for cooling... somehow i like this photo..it's like a lamp..and an unusual one..lol!
For the sabayon, i didn't use liquor but instead added the orange juice with a tiny bit of triple sec and folded in 200ml (the entire tub) of pure cream instead of 120ml cos i didn't want left over pure cream..but it tasted great anyway..i think it tasted slightly more creamy which i like..lol!
VERDICT: Totally delicious yummy chiffon with sabayon sauce. The perfect combination i have to say!! Do not skip the sabayon..it's light and so yummy!