Orange Chiffon Cake
Orange Chiffon Cake

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, orange chiffon cake. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. This is the best orange chiffon cake ever! Everyone I have made it for wants the recipe or wants me to make another for them.

Orange Chiffon Cake is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Orange Chiffon Cake is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have orange chiffon cake using 13 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Orange Chiffon Cake:
  1. Prepare Orange syrup
  2. Prepare 1/2 orange worth Freshly squeezed orange
  3. Take 1 tbsp Orange curacao
  4. Get Chiffon batter
  5. Make ready 4 large Egg yolk
  6. Take 5 large Egg white
  7. Take 100 grams Cake flour
  8. Prepare 80 grams Granulated sugar
  9. Take 30 ml Vegetable oil
  10. Take 55 ml Orange syrup
  11. Prepare 30 grams Candied orange peel
  12. Make ready 1/2 orange worth Orange zest
  13. Take 1/4 yuzu worth Yuzu zest

No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Stir flour, sugar, baking powder, salt and orange rind together. Make a well in the centre of the dry ingredients, and then add in this order: vegetable oil, egg yolks, orange juice and water. Orange Chiffon Cake Recipe - Airy, light, cottony, and to-die-for orange sponge cake.

Steps to make Orange Chiffon Cake:
  1. 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.
  2. Sift the cake flour. Separate the egg yolks and whites. Preheat the oven to 170°C.
  3. 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.
  4. 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.
  5. Then sift in the flour mixture from step 2 into the bowl, and mix well to get rid of any lumps.
  6. 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.
  7. 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.
  8. 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.
  9. 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).
  10. Lower the oven temperature to 160°C and bake for 10 more minutes. The cake is finished if the skewer comes out clean.
  11. Cool the cake upside down on a cup. The cake will fall apart if you try to unmold it while hot.
  12. When the cake is cooled, run the side of the mold with a palette knife. Use skewers for the middle part.
  13. Unmold it upside down onto a plate and the cake is ready. It's a beautiful tall cake.

Make a well in the centre of the dry ingredients, and then add in this order: vegetable oil, egg yolks, orange juice and water. Orange Chiffon Cake Recipe - Airy, light, cottony, and to-die-for orange sponge cake. Chiffon cake—much like angel cake in the US (but tastes better)—is one of the most popular cakes in Malaysia and Singapore. This easy Orange Chiffon Cake is bouncy, fluffy and light. Learn how to make an Orange Chiffon Cake Recipe, which is perfect as a Birthday Cake or tea cake.

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