AuthorLe-ThermiqueCategoryCakesDifficultyBeginner- Pre-heat oven to 180°C. Line and grease a chiffon angel food pan 7” and set-asides.
Settings: Temperature: 180°C
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.
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
- Transfer the whipped egg whites with a spatula to the mixture, gently fold the egg whites into the mixture batter in 3 batches.
- 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
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
Directions
- Pre-heat oven to 180°C. Line and grease a chiffon angel food pan 7” and set-asides.
Settings: Temperature: 180°C
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.
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
- Transfer the whipped egg whites with a spatula to the mixture, gently fold the egg whites into the mixture batter in 3 batches.
- 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