Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, orange chiffon cake. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Orange Chiffon Cake is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Orange Chiffon Cake is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin 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 can achieve that.
The ingredients needed to make Orange Chiffon Cake:
- Prepare Orange syrup
- Prepare 1/2 orange worth Freshly squeezed orange
- Prepare 1 tbsp Orange curacao
- Prepare Chiffon batter
- Get 4 large Egg yolk
- Get 5 large Egg white
- Take 100 grams Cake flour
- Get 80 grams Granulated sugar
- Take 30 ml Vegetable oil
- Get 55 ml Orange syrup
- Prepare 30 grams Candied orange peel
- Get 1/2 orange worth Orange zest
- Make ready 1/4 yuzu worth Yuzu zest
Steps 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 is going to wrap it up for this exceptional food orange chiffon cake recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
