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Orange Chiffon Cake Recipe by of 16-12-2010 [Updated on 27-08-2018]
Chiffon cake is the classic American donut, its name derives from its softness and lightness that makes this cake unique in its kind. The main feature of the chiffon cake is that it uses vegetable oil instead of butter and water or other liquids instead of milk. The only sore point is that to make the Chiffon you need a particular mold, circular with a removable central tube, the latter is not buttered and the cake once removed from the oven must be cooled upside down on the special feet, or on a bottleneck, a procedure necessary to keep the dessert light and soft, which like all sweets tends to become heavy downwards after cooking.
As a first experiment I made an orange version ... the orange chiffon cake and I halved the doses of the recipe as I do not yet have the right mold and also because being two at home a dose of 6 eggs seemed a little excessive and finally because I believe that most of the people who read the blog do not have this mold and would not know where to find it since it is not easily available.
For those who do not have the original mold it is possible to prepare it in a donut mold with a diameter of 30cm
But let's get to the substance ... how is this orange chiffon cake? One word to define it, divine! A softness never obtained with any other dessert, so much so that this weekend I will try another version :) It must be said that I have always been wary of this preparation for fear that the sponge effect of the dessert was not only visual but also of taste .. nothing more false :)
Good day to those who pass by here
- Ingredients for a 24 cm chiffon cake mold:
How to make the orange chiffon cake
In a bowl, whip the egg whites and, when they are half whipped, add the cream of tartar.
Separately, whip the egg yolks with the icing sugar until fluffy.
Then add the flour to the egg yolks and sugar while continuing to mix.
Then pour in the oil, the orange juice together with the grated orange peel, the contreau and the packet of yeast.
Mix the various ingredients until the mixture is smooth and homogeneous.
Now add the egg whites
Incorporate them into the dough with a wooden spoon with gentle movements from the bottom up to let in the air.
Pour the mixture into the mold, NOT buttered, please.
Bake Orange Chiffon Cake at 160 ° in a preheated oven and bake for 20 minutes.
Then increase the oven temperature to 180 ° and cook for another 30 minutes.
Remove the mold from the oven and immediately turn it over on the neck of a bottle to let it cool (this way the cake will not tend to sag)
When the cake is completely cooled, with the help of a spatula remove it from the sides of the mold and then turn it upside down on a serving dish. (Note the sponge effect of the donut which returns to its position after crushing it)
Decorate the Orange Chiffon Cake with powdered sugar and orange slices, cut into slices and serve.
And here is a photo of the slice ..
Here you will find the image of the mold for the chiffon cake
Here you will find the final result with the dose shown in the recipe