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Orange Chiffon Cake 香橙戚风蛋糕
Sunday, November 6, 2016 17:29
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I love chiffon cake for its feather-light and soft texture. I never get tired of baking chiffon cake, even though I have shared many chiffon cake recipes in my blog. You can create many different flavours in chiffon cake recipes and they always come out perfectly after they are baked. Since I’d bought a lot of oranges (as always), I baked this orange chiffon cake with 6 eggs into 2 disposable chiffon paper moulds as they are presentable and convenient to give away. I’m sure it will definitely brighten anyone’s day who receives this beautiful orange fragrance chiffon cake.
This paper mould is available at Kitchen Capers
Orange Chiffon Cake
Prep time
Cook time
Total time
Author: Ann Low
Serves: 2 chiffon cakes
Ingredients
- 6 egg yolks
- 30g caster sugar
- 150ml fresh orange juice
- orange zest from 2 oranges
- 75g corn oil
- 135g plain flour
- 15g corn flour
- 6 egg whites
- 100g caster sugar
- ½tsp cream of tartar
Instructions
- Preheat oven to 165C. Sift plain flour and corn flour in a bowl and set aside.
- Beat egg yolks and sugar with a hand whisk until slight pale. Add oil, orange juice and zest. Stir as you add.
- Sift the flour the second time into the yolk mixture. Stir as you add till smooth and egg mixtures into thick paste.
- Beat egg whites until frothy. Add sugar in 3 separate rounds and whisk until stiff peak and glossy-looked.
- Fold ⅓ of egg whites into the yolk mixture. Then pour in the remaining egg whites and fold gently until just combined with a rubber spatula.
- Pour batter into two – 5 inches paper chiffon mould or one – 23cm chiffon tube pan.
- Bake at 2nd lower rack in the oven for about 35 minutes or 50 – 60 mins for 23cm tube pan..
- Invert moulds immediately and let to cool down completely on a wire rack.
香橙戚风蛋糕
材料：
- 6个 蛋黄（鸡蛋约70克一个）
- 30克 细砂糖
- 50克 玉米油
- 150毫升鲜橙汁
- 2粒 香橙皮屑
- 135克 面粉，过筛
- 15克 玉米粉，过筛
- 6个 蛋白
- 100克 细砂糖
- 1/2茶匙 塔塔粉
做法：
- 预热烤箱165度。将过筛的面粉和玉米粉混合在一个碗中。
- 用打蛋器把蛋黄和细砂糖拌成微白。加入油，橙汁和香橙皮屑，搅致均匀及滑。
- 把面粉及玉米粉再次过筛入蛋糊中，边筛边搅致匀及滑，致蛋糊浓稠状态。
- 用搅拌机把蛋白及嗒嗒粉打致起泡泡，细砂糖分3次加入，打致硬性发泡。
- 取出1/3的蛋白霜与面糊翻拌均匀，再倒入剩余的蛋白霜，用橡胶刮刀轻轻的翻拌均匀。
- 将面糊倒入2个5寸戚粉纸摸或一个23cm戚风摸。
- 把烤盘放入烤箱倒数第二层，烤约35分钟。假如是用23cm戚摸的话，烤的时间要长一点。约50-60分钟左右。
烤好后的蛋糕从烤箱里取出来，立即倒扣直到冷却。
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The post Orange Chiffon Cake 香橙戚风蛋糕 appeared first on Anncoo Journal.
Source: http://www.anncoojournal.com/2016/11/orange-chiffon-cake.html
