ORANGE CHIFFON CAKE
AN AIRY CAKE WITH SIMPLE INGREDIENTS , MOIST AND FLUFFIER CRUMB
THAT EVERYONE WHO RECEIVES THIS CAKE WILL BE SMILING , YOU CAN”T GO WRONG WITH THIS…
ORANGE CHIFFON CAKE @ ROSACOOKS
INGREDIENTS : (SERVING 8-10 PIECES)
A: yolk batter….8 egg yolks
200 ml orange juice (orange freshly squeezed )
2 tbsp fresh grated orange zest
1/3 cup of castor sugar
2 tbsp corn oil
3/4 cup of self raising cake flour + 1/4 cup of corn starch , sieve and set aside.
B: Meringue ..
egg white~
9 egg whites
1/4 tsp of salt
1/4 cup castor sugar
STEPS :
1. Pre-heat oven to 300° F
2. Prepare a clean tube pan ( 9 inch)
3. a- yellow team….
..Whisk egg yolk, sugar till smooth ,
4. Add oil and whisk
5. Add orange mixture and whisk
6. Add sieved flour, and fold lightly into mixture
7. b- white team
..Whisk whites at low speed till foamy,
8. Add salt and beat at high speed till bubbles ….
9. Gradually add sugar and beat till just before soft peaks.
10 . Fold whites into batter 1/3 at a time, and fold lightly .
11 .Pour batter into cake pan and tap the pan on the counter to release air bubbles.
12 .Bake 55-60 mins in a preheated oven 300 F.
13 .Use a skewer inserted into the center of the cake come out clean, then it is ready to remove out from oven.
14 .Let the cake completely cool down in the pan upside down on the rack before removing from the pan
( at least 3 hours )
15 . Use a long knife or a metal spatula around the rim and tube edges of the pan ,
then turn the cake out onto the rack.
16 . Store in an airtight container and chill for few hours or a day before serve for better mouth feel as desired .
