Orange Chiffon Cake

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AuthorLe-ThermiqueCategoryDifficultyBeginner

Yields12 Servings
Prep Time12 minsCook Time45 minsTotal Time57 mins

INGREDIENTS :
Wet Ingredients
 5 egg yolks
 30 g icing sugar
 80 ml vegetable oil
 100 ml orange juice
 1 tsp lemon juice
 1 tsp orange zest
 1 tsp vanilla extract
Dry Ingredients
 100 g cake flour
 1 tsp baking powder
Whipping Eggs
 5 egg whites
 ½ tsp cream of tartar
 60 g icing sugar

COOKING METHODS :
1

- Pre-heat oven to 180°C. Line and grease a chiffon angel food pan 7” and set-asides.

Settings: Temperature: 180°C

2

Dry Ingredients
- In a large bowl, sieve the flour and baking powder.

Wet Ingredients
- In a medium bowl, beat the eggs yolks, add 30g icing sugar, orange juice, lemon juice, orange zest and vanilla extract. Then beat and mix well.

Mix Together
- Add the wet mixture to the dry mixture (split into 2-3 times), and mix well. Set asides.

3

Whipping Eggs
- Insert butterfly whisk

Step 1:

- Add egg whites and cream of tartar into the mixing jar then whip.
*Caution: remove the measuring cup.

Settings: Timer: 6 Minutes / Speed: 4 / Temperature: 37°C

Step 2:

- Remove the lid cover and wipe off the condensation then whip again. Gradually add the 60g icing sugar 5-10 sec from one teaspoon to another teaspoon through the lid hole.

Settings: Timer: 6 Minutes / Speed: 4 / Temperature: 37°C

4

- Transfer the whipped egg whites with a spatula to the mixture, gently fold the egg whites into the mixture batter in 3 batches.

5

- Transfer mixture into cake tin and bake for 45-50 minutes @ 180°C. Cool the cake by inverting the pan to prevent the cake from collapsing. Once the cake is completely cool, gently run a thin knife along the edges of the pan to unmold the cake.

Settings: Timer: 45-50 Minutes / Temperature: 180°C

Nutrition Facts

Serving Size pieces

Servings 12


Amount Per Serving
Calories 146
% Daily Value *
Total Fat 8.1g13%
Saturated Fat 1.8g9%
Cholesterol 68mg23%
Sodium 27mg2%
Potassium 116mg4%
Total Carbohydrate 15.3g6%
Dietary Fiber 0.3g2%
Sugars 8.3g
Protein 3.2g7%

Calcium 2%
Iron 5%
Vitamin D 32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS :
Wet Ingredients
 5 egg yolks
 30 g icing sugar
 80 ml vegetable oil
 100 ml orange juice
 1 tsp lemon juice
 1 tsp orange zest
 1 tsp vanilla extract
Dry Ingredients
 100 g cake flour
 1 tsp baking powder
Whipping Eggs
 5 egg whites
 ½ tsp cream of tartar
 60 g icing sugar

Directions

COOKING METHODS :
1

- Pre-heat oven to 180°C. Line and grease a chiffon angel food pan 7” and set-asides.

Settings: Temperature: 180°C

2

Dry Ingredients
- In a large bowl, sieve the flour and baking powder.

Wet Ingredients
- In a medium bowl, beat the eggs yolks, add 30g icing sugar, orange juice, lemon juice, orange zest and vanilla extract. Then beat and mix well.

Mix Together
- Add the wet mixture to the dry mixture (split into 2-3 times), and mix well. Set asides.

3

Whipping Eggs
- Insert butterfly whisk

Step 1:

- Add egg whites and cream of tartar into the mixing jar then whip.
*Caution: remove the measuring cup.

Settings: Timer: 6 Minutes / Speed: 4 / Temperature: 37°C

Step 2:

- Remove the lid cover and wipe off the condensation then whip again. Gradually add the 60g icing sugar 5-10 sec from one teaspoon to another teaspoon through the lid hole.

Settings: Timer: 6 Minutes / Speed: 4 / Temperature: 37°C

4

- Transfer the whipped egg whites with a spatula to the mixture, gently fold the egg whites into the mixture batter in 3 batches.

5

- Transfer mixture into cake tin and bake for 45-50 minutes @ 180°C. Cool the cake by inverting the pan to prevent the cake from collapsing. Once the cake is completely cool, gently run a thin knife along the edges of the pan to unmold the cake.

Settings: Timer: 45-50 Minutes / Temperature: 180°C

Orange Chiffon Cake

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