Hi, I am Laura. Today, I will show you a way to prepare flourless okara orange chiffon cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Flourless Okara Orange Chiffon Cake Recipe
Flourless Okara Orange Chiffon Cake is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Flourless Okara Orange Chiffon Cake is something that I’ve loved my entire life.
To be with this recipe, we must first prepare a few components. You can cook flourless okara orange chiffon cake using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Flourless Okara Orange Chiffon Cake:
- Get 4 ◎Egg yolks
- Take 40 grams ◎Sugar (or sugar substitute)
- Take 2 tbsp ◎Olive oil (or vegetable oil)
- Make ready 1 juice of 1 orange ◎Orange juice
- Get 1 orange worth ◎Grated orange peel
- Take 8 tbsp ◎Skim milk powder
- Take 4 ☆Egg whites
- Take 1 pinch ☆Salt
- Prepare 60 grams ☆Sugar (or sugar substitute)
- Take 1 tsp ☆Baking powder
- Get 200 grams Fresh okara
Steps to make Flourless Okara Orange Chiffon Cake:
- Prepare the ingredients. Wash the orange well and grate the peel. Squeeze the orange, and set aside the juice. Separate the egg yolks and egg whites into different bowls.
- Make the meringue with the ingredients marked ☆. First, add a pinch of salt to the egg whites, then beat in the sugar and baking powder in two batches using an electric mixer. Beat until firm peaks form. Be sure that it’s really stiff! Set aside.
- For the ingredients marked ◎: First, beat egg yolks and sugar with a whisk until light-colored. Add olive oil, orange juice, peel, and skim milk powder, and blend well with an electric mixer.
- Add okara and continue mixing until the batter is thick. Switch to a rubber spatula and fold in the meringue from Step 2, half at a time. Avoid breaking the meringue bubbles and carefully incorporate into the batter.
- Pour the batter into a chiffon cake tin and bake at 300-320°F/150~160°C for about 45 minutes. When it’s done, take it out of the oven and immediately turn it upside down to cool. This prevents sinking.
- This is a circular cake I made by halving the recipe. It turned out like a light sponge cake. You can use it as a base and decorate it in many ways. It’s not very tall, since I halved the recipe, but If you use the whole recipe you can make a layer cake.
- This time I made it into a strawberry shortcake. I doubled a recipe for yogurt cheese cream and added 200 ml of whipped cream. I divided a chiffon cake in two, and put a layer of the cream and strawberries in the middle.
So that’s going to wrap this up for this special dish flourless okara orange chiffon cake recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
