Orange chiffon cake is a refreshing baking delight in summers. A beautiful fusion of orange, and sponge cake with a light, creamy texture, the orange chiffon cake is the perfect bake for special occasions or to simply call it a special day. Here is the colourful orange chiffon cake recipe for Cukzy readers!
Ingredients:
- 125 gms self raising flour
- 1 ½ tbsp baking powder
- 150 gm Sugar
- 4 tbsp salad oil
- 3 egg yolks
- 6 tbsp cold water
- 1 tbsp grated orange rind
- 1 tsp lemon essence
- 4 – 5 egg whites
- ½ tsp cream of tartar
Method:
- Sift the self raising flour and baking powder together.
- Beat the egg yolks, sugar, salad oil, water, orange rind, and lemon extract in a mixer or with an egg beater.
- Beat the egg whites with cream of tartar and salt, separately.
- Fold the egg white mixture into the egg yolk mixture.
- Add the flour lightly.
- Pour the mixture into an ungreased cake tin/dish. Bake at 180°C for 30 minutes.
- Cool it and ice it with whipped cream and sprinkle with grated orange rind.
Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provide leavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Génoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.”
See all of the freshest blog post on our very own web-site
<http://www.caramoantourpackage.com