How to Cook Yummy Orange Chiffon Cake

Orange Chiffon Cake. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. This is the best orange chiffon cake ever!

Stir flour, sugar, baking powder, salt and orange rind together. Make a well in the centre of the dry ingredients, and then add in this order: vegetable oil, egg yolks, orange juice and water. In a bowl whisk together the oil, the egg yolks, the orange juice, the. You can have Orange Chiffon Cake using 13 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Orange Chiffon Cake

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

Impress your friends with this cake. Serve on a platter with orange twists. Top with orange zest for an over-the-top look. This easy Orange Chiffon Cake is bouncy, fluffy and light.

Orange Chiffon Cake step by step

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..

Learn how to make an Orange Chiffon Cake Recipe, which is perfect as a Birthday Cake or tea cake. This Chiffon cake has a subtle orange flavor which comes from the fresh orange juice and orange zest. Orange Chiffon Cake Orange Chiffon Cake Recipe Orange Chiffon Cake Recipe. There is no big secret to achieving a flawless chiffon cake. Perfecting some simple baking techniques and applying some basic baking knowledge will affect the outcome.