Orange chiffon cake

Name: Orange chiffon cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
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

Soft and airy, this orange chiffon cake is infused with fresh juice and zest for a bright, citrusy flavour. Made light with whipped egg whites and a touch of oil, it bakes into a tall, fluffy sponge with a delicate crumb and golden finish.

Preparation Time:

15 min

Cooking:

50 min

People:

Difficulty:

Easy

Course:

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

Proceedings

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.

Decorate to taste.

Orange chiffon cake

Ingredients

Products used

Proceedings

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