Orange Chiffon Cake.
Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, orange chiffon cake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Orange Chiffon Cake is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Orange Chiffon Cake is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have orange chiffon cake using 13 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Orange Chiffon Cake:
- Make ready of Orange syrup.
- Get 1/2 of orange worth Freshly squeezed orange.
- Take 1 tbsp of Orange curacao.
- Make ready of Chiffon batter.
- Prepare 4 large of Egg yolk.
- Make ready 5 large of Egg white.
- Take 100 grams of Cake flour.
- Take 80 grams of Granulated sugar.
- Take 30 ml of Vegetable oil.
- Prepare 55 ml of Orange syrup.
- Take 30 grams of Candied orange peel.
- Prepare 1/2 of orange worth Orange zest.
- Prepare 1/4 of yuzu worth Yuzu zest.
Steps to make Orange Chiffon Cake:
- Squeeze orange juice and add orange curacao to measure a total of 55 ml. Chop the candied orange peel finely. Zest the orange and yuzu..
- Sift the cake flour. Separate the egg yolks and whites. Preheat the oven to 170°C..
- Add 2/3 of the granulated sugar little by little while whipping the egg whites, and make a meringue with stiff peaks. Keep it in the refrigerator..
- Add the rest of the granulated sugar into the bowl of egg yolks, and whip until pale and fluffy. Add vegetable oil, orange syrup, and the ☆ ingredients..
- Then sift in the flour mixture from step 2 into the bowl, and mix well to get rid of any lumps..
- Add 1/3 of the meringue from step 3 into the bowl from step 5 and fold. Add in another half of the meringue and fold..
- Lastly, add the batter into the bowl of meringue, and fold gently as not to break the air bubbles. Fold gently from the bottom like using a knife to cut the meringue..
- Pour the batter into a chiffon mold. Hold the middle of the mold and bang it lightly on the table to let the air bubbles out..
- Set the oven timer to 30 minutes. Bake at 170°C for about 20 minutes. Make 4~5 incisions with a bread knife in the middle of baking process (optional)..
- Lower the oven temperature to 160°C and bake for 10 more minutes. The cake is finished if the skewer comes out clean..
- Cool the cake upside down on a cup. The cake will fall apart if you try to unmold it while hot..
- When the cake is cooled, run the side of the mold with a palette knife. Use skewers for the middle part..
- Unmold it upside down onto a plate and the cake is ready. It's a beautiful tall cake..
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