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Best Advice to Homemade Yummy Orange Chiffon Cake

Wishing to dine Orange Chiffon Cake a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to help you with useful procedures on producing a Orange Chiffon Cake like a famous chef made.

Orange Chiffon Cake

We hope you got benefit from reading it, now let's go back to orange chiffon cake recipe. You can cook orange chiffon cake using 13 ingredients and 13 steps. Here is how you achieve that.

To make an unforgettable Orange Chiffon Cake, here are the components required:

  1. Prepare of Orange syrup.
  2. You need 1/2 of orange worth Freshly squeezed orange.
  3. Provide 1 tbsp of Orange curacao.
  4. Provide of Chiffon batter.
  5. Take 4 large of Egg yolk.
  6. Prepare 5 large of Egg white.
  7. Provide 100 grams of Cake flour.
  8. Take 80 grams of Granulated sugar.
  9. Get 30 ml of Vegetable oil.
  10. Prepare 55 ml of Orange syrup.
  11. Use 30 grams of Candied orange peel.
  12. Use 1/2 of orange worth Orange zest.
  13. Prepare 1/4 of yuzu worth Yuzu zest.

After readying the ingridients, next you are good to prepare your tasty Orange Chiffon Cake by following the instructions below:

  1. Squeeze orange juice and add orange curacao to measure a total of 55 ml. Chop the candied orange peel finely. Zest the orange and yuzu..
  2. Sift the cake flour. Separate the egg yolks and whites. Preheat the oven to 170°C..
  3. Add 2/3 of the granulated sugar little by little while whipping the egg whites, and make a meringue with stiff peaks. Keep it in the refrigerator..
  4. Add the rest of the granulated sugar into the bowl of egg yolks, and whip until pale and fluffy. Add vegetable oil, orange syrup, and the ☆ ingredients..
  5. Then sift in the flour mixture from step 2 into the bowl, and mix well to get rid of any lumps..
  6. Add 1/3 of the meringue from step 3 into the bowl from step 5 and fold. Add in another half of the meringue and fold..
  7. Lastly, add the batter into the bowl of meringue, and fold gently as not to break the air bubbles. Fold gently from the bottom like using a knife to cut the meringue..
  8. Pour the batter into a chiffon mold. Hold the middle of the mold and bang it lightly on the table to let the air bubbles out..
  9. Set the oven timer to 30 minutes. Bake at 170°C for about 20 minutes. Make 4~5 incisions with a bread knife in the middle of baking process (optional)..
  10. Lower the oven temperature to 160°C and bake for 10 more minutes. The cake is finished if the skewer comes out clean..
  11. Cool the cake upside down on a cup. The cake will fall apart if you try to unmold it while hot..
  12. When the cake is cooled, run the side of the mold with a palette knife. Use skewers for the middle part..
  13. Unmold it upside down onto a plate and the cake is ready. It's a beautiful tall cake..

Recipe : Orange Chiffon Cake

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