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Tuesday, February 26, 2013

Orange Chiffon Cakes



Orange Chiffon Cake
Ingredients :

A.
 90 gr Grade A egg yolks ( about 5 egg yolks)
 30 gr caster sugar
 60 ml orange juice + 1 tbsp orange zest
 45 ml corn oil
 75 gr superfine flour

B.
135 gr Grade A egg whites (about 4 egg whites)
 75 gr caster sugar
a pinch of orange color powder






Method :

1. Beat A till well combined, set a side.
2. Whip B till foamy, gradually add in sugar and whisk until soft peak form.
3. Mix egg white mixture and batter gradually and gently till well incorporated. Pour the batter into a 18 cm chiffon mould.
4. Bake in a preheated oven at 160 C for 40-45 minutes till baked. Remove and invert, set aside. Unmolud once the cake is cool about 2 hours.
 



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