Hi, I’m Marie. Today, I will show you a way to prepare orange chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Orange Chiffon Cake Recipe
Orange Chiffon Cake is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Orange Chiffon Cake is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook orange chiffon cake using 13 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Orange Chiffon Cake:
- Prepare Orange syrup
- Make ready 1/2 orange worth Freshly squeezed orange
- Make ready 1 tbsp Orange curacao
- Make ready Chiffon batter
- Prepare 4 large Egg yolk
- Make ready 5 large Egg white
- Take 100 grams Cake flour
- Get 80 grams Granulated sugar
- Take 30 ml Vegetable oil
- Make ready 55 ml Orange syrup
- Get 30 grams Candied orange peel
- Make ready 1/2 orange worth Orange zest
- Take 1/4 yuzu worth Yuzu zest
Instructions 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.
So that’s going to wrap it up with this special dish orange chiffon cake recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
