Hello, I am Clara. Today, I’m gonna show you how to make flourless okara orange chiffon cake recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will 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 recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Flourless Okara Orange Chiffon Cake is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have flourless okara orange chiffon cake using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Flourless Okara Orange Chiffon Cake:
- Take 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
- Prepare 1 orange worth ◎Grated orange peel
- Prepare 8 tbsp ◎Skim milk powder
- Take 4 ☆Egg whites
- Make ready 1 pinch ☆Salt
- Take 60 grams ☆Sugar (or sugar substitute)
- Get 1 tsp ☆Baking powder
- Take 200 grams Fresh okara
Instructions 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 with this special dish flourless okara orange chiffon cake recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
