Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, orange chiffon cake. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Orange Chiffon Cake is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Orange Chiffon Cake is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Make ready Orange syrup
- Make ready 1/2 orange worth Freshly squeezed orange
- Get 1 tbsp Orange curacao
- Get Chiffon batter
- Make ready 4 large Egg yolk
- Get 5 large Egg white
- Prepare 100 grams Cake flour
- Make ready 80 grams Granulated sugar
- Prepare 30 ml Vegetable oil
- Make ready 55 ml Orange syrup
- Prepare 30 grams Candied orange peel
- Prepare 1/2 orange worth Orange zest
- Prepare 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 for this exceptional food orange chiffon cake recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
