Orange Chiffon Cake Recipe
Orange Chiffon Cake has a lovely taste. Orange Chiffon Cake gets its taste from eggs mixed with flour and cream. Orange Chiffon Cake is inspired by many bakeries all over the world.
Ingredients
| Pastry flour | 1 1/4 Cup (16 tbs), sifted | |
| Sugar | 3/4 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Corn oil | 1/4 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Orange juice | 1/3 Cup (16 tbs) | |
| Orange peel | 2 Teaspoon, grated | |
| Egg whites | 3 | |
| Cream of tartar | 1/4 Teaspoon | |
| 2 cups raspberry butter cream | ||
| Fresh fruit | ||
Directions
Preheat oven to 325 °F (160 °C).
In a bowl, mix dry ingredients.
Make a well in the center.
Pour in oil, egg yolks, orange juice and peel.
Mix until smooth.
Set aside.
In a second bowl, beat egg whites and cream of tartar until soft peaks form.
Gently add to first mixture by folding batter over egg whites.
Pour into an unbut tered 9 inch (23 cm) square cake pan or ring mold.
Bake in oven 1 hour or until springy to the touch.
Remove from oven.
Turn out onto a wire rack or towel sprinkled with sugar.
Let cool before unmolding.
Cover with butter cream.
Garnish with fresh fruit.
In a bowl, mix dry ingredients.
Make a well in the center.
Pour in oil, egg yolks, orange juice and peel.
Mix until smooth.
Set aside.
In a second bowl, beat egg whites and cream of tartar until soft peaks form.
Gently add to first mixture by folding batter over egg whites.
Pour into an unbut tered 9 inch (23 cm) square cake pan or ring mold.
Bake in oven 1 hour or until springy to the touch.
Remove from oven.
Turn out onto a wire rack or towel sprinkled with sugar.
Let cool before unmolding.
Cover with butter cream.
Garnish with fresh fruit.
Chef
