Dessert

ORANGE CHIFFON CAKE

Name: ORANGE CHIFFON CAKE
Yield: 4
Cuisine: Europe
Ingredients: 300 g Flour; 6 Eggs; 300 g Sugar; 100 ml Water; 100 ml Orange juice; 1 orange zest; 120 g seeds oil; 1 sachet Baking powder; 1 sachet cream of tartar; 1 sachet Salt

Ingredients

Flour 300 g
Eggs 6
Sugar 300 g
Water 100 ml
Orange juice 100 ml
orange zest 1
seeds oil 120 g
Baking powder 1 sachet
cream of tartar 1 sachet
Salt 1 sachet

Cooking time:

60 min

Number of person:

Difficulty:

easy

Course:

From the world:

Cooking method:

Appliances used:

STAND MIXER FULL COLOR

METHOD

Divide egg whites from the yolks. In a bowl mix the oil, the water, the yolks, the grated orange peel, and the juice. Start whipping the egg whites with a pinch of salt and halfway, add some cream of tartar (it will help to keep the result firmer). Preheat the oven at 160°. Put all the powdered ingredients (flour, baking powder, and sugar) in a different bowl and mix them.

Add oil and juice to the mixture. Add the whipped egg whites and mix gently moving from the bottom to the top. Pour the mixture into the mold and place it in the oven at 160° for 45/50 minutes.

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