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Orange Chiffon Cake

April 28, 2017 by Rosa Leave a Comment

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An airy cake with  simple ingredients , moist and fluffier crumb

that  everyone who receives this cake will be smiling , you can”t go wrong with this…

Orange chiffon Cake @ Rosacooks

 

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Ingredients : (serving 8-10 pieces) 

A: yolk batter
                         200 ml orange juice                  (2 orange freshly squeezed )    

                         2 tbsp fresh grated orange zest

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8    egg yolks

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1/3 cup of castor sugar 

2 tbsp corn oil 

3/4  cup of  self raising cake flour + 1/4 cup of corn starch , sieve and set aside.

B: Meringue   ..egg white
9 egg whites
1/4 tsp of salt
1/4 cup castor sugar 

Steps : 

1.  Pre-heat oven to 300° F
2.  Prepare a  clean tube pan ( 9 inch)
3.  a- yellow team

     Whisk egg yolk, sugar  till smooth ,
4.  Add oil and whisk

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5.  Add orange mixture  and whisk

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6.   Add sieved flour, and fold  lightly into mixture


7. b- white team 

    Whisk whites at low speed till foamy, 

8. Add salt and beat at high speed till bubbles ….

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9. Gradually add sugar and beat till just before soft peaks.

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  10 .     Fold whites into batter 1/3 at a time,  and fold lightly .

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11 .Pour batter  into cake pan and tap the pan on the counter to release air bubbles.

12 .Bake  55-60 mins in a preheated oven 300 F.

  13 .Use a skewer inserted into the center of the cake come out clean, then it is ready to remove out from oven.

  14 .Let the cake completely cool down  in the pan upside down on the rack before removing from the pan

        ( at least 3 hours ) 

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15 . Use a long knife or a metal spatula around the rim and tube edges of the pan ,

then turn the cake out onto the rack.

16 . Store in an airtight container and chill for few hours or a day

before serve for better mouth feel as desired .

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Filed Under: Bakery, Fusion, International Dessert, Pastries, snack

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