How to Prepare Tasty Flourless Okara Orange Chiffon Cake

Flourless Okara Orange Chiffon Cake. Great recipe for Flourless Okara Orange Chiffon Cake. I've had good luck with okara cakes. I wondered if I could make flourless chiffon cake using okara, that would be good for a weight-loss diet, and still be rich and tasty.

To remove the cake, run a knife around the outer edge of the mold. Run the inside with a bamboo skewer. This is the best orange chiffon cake ever! You can have Flourless Okara Orange Chiffon Cake using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Flourless Okara Orange Chiffon Cake

1. It's 4 of ◎Egg yolks.
2. You need 40 grams of ◎Sugar (or sugar substitute).
3. It's 2 tbsp of ◎Olive oil (or vegetable oil).
4. Prepare 1 of juice of 1 orange ◎Orange juice.
5. You need 1 of orange worth ◎Grated orange peel.
6. Prepare 8 tbsp of ◎Skim milk powder.
7. It's 4 of ☆Egg whites.
8. You need 1 pinch of ☆Salt.
9. It's 60 grams of ☆Sugar (or sugar substitute).
10. You need 1 tsp of ☆Baking powder.
11. It's 200 grams of Fresh okara.

Everyone I have made it for wants the recipe or wants me to make another for them. This Flourless Chocolate Orange Cake comes from the great Nigella, and it's the epitome of what her baking is like. There's no creaming, no mixing wet ingredients in one bowl and dry in the next. It's all done with just a few pulses on.

Flourless Okara Orange Chiffon Cake step by step

1. Prepare the ingredients. Wash the orange well and grate the peel. Squeeze the orange, and set aside the juice. Separate the egg yolks and egg whites into different bowls..
2. Make the meringue with the ingredients marked ☆. First, add a pinch of salt to the egg whites, then beat in the sugar and baking powder in two batches using an electric mixer. Beat until firm peaks form. Be sure that it's really stiff! Set aside..
3. For the ingredients marked ◎: First, beat egg yolks and sugar with a whisk until light-colored. Add olive oil, orange juice, peel, and skim milk powder, and blend well with an electric mixer..
4. Add okara and continue mixing until the batter is thick. Switch to a rubber spatula and fold in the meringue from Step 2, half at a time. Avoid breaking the meringue bubbles and carefully incorporate into the batter..
5. Pour the batter into a chiffon cake tin and bake at 300-320°F/150~160°C for about 45 minutes. When it's done, take it out of the oven and immediately turn it upside down to cool. This prevents sinking..
6. This is a circular cake I made by halving the recipe. It turned out like a light sponge cake. You can use it as a base and decorate it in many ways. It's not very tall, since I halved the recipe, but If you use the whole recipe you can make a layer cake..
7. This time I made it into a strawberry shortcake. I doubled a recipe for yogurt cheese cream and added 200 ml of whipped cream. I divided a chiffon cake in two, and put a layer of the cream and strawberries in the middle..

To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating. Baked flourless cake includes baked cheesecakes, flourless chocolate cakes, or any other form of cake that is baked without flour. Flourless chocolate cake is a variation of the foam cake. Our most popular cake—sponge cake drenched in a custard sauce of condensed milk, sour cream, and dark rum, and frosted with whipped cream.