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Orange Chiffon Cake

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Posted By: Jackie
Posted In:  Cakes
Page Views:  264 views
Preparation Time:  30 minutes
Cooking Time:  55 minutes

Other Info

Course: Cakes & Cookies
Cuisine: North american
Servings: More than 8

Ingredients

200g Plain Flour

25g Cornflour

1 tablespoon baking powder

1/2 teaspoon salt

300g Caster Sugar (but keep 50g of this back for the egg whites)

7 large egg whites (at room temperature)

6 large egg yolks

120ml vegetable oil

1 teaspoon vanilla extract

180ml freshly squeezed Orange Juice

Zest of 3 Oranges (outer orange part only)

1/2 teaspoon Cream of Tartar

Icing

100g icing sugar

zest of 1 orange

Freshly squeezed orange juice

Directions

Pre-heat oven to 170c.

In a large bowl sift together the flour, cornflour, salt and baking powder.  Add 250g of the caster sugar and the finely grated orange zest.  Mix well, lightly rubbing in the orange zest if necessary to break up any clumps.

Make a well in the centre of the dry ingredients and add the egg yolks, oil, orange juice and vanilla extract.  Mix everything well until it is a smooth batter.

In a large clean bowl, beat the egg whites until foamy and add the cream of tartar.  Continue whisking until soft peaks have formed and then add the final 50g of caster sugar, a tablespoon at a time until fully incorporated and stiff peaks have formed (you should be able to hold the bowl of egg whites upside down without the contents falling out)!

Add the egg whites to the cake batter in three stages, folding carefully so that you don't knock the air out of the eggs ... until all of the egg whites are fully incorporated and no white steaks remain.

Gently pour the cake mix into an UNGREASED and unlined Angel Cake Pan, place in the pre-heated oven and bake for 50-60 minutes (mine took 55 minutes).  Test for doneness by inserting a skewer into the cake, it should come out clean, also there should be a slight spring back when you gently press the top of the cake.

Cool the cake upside down (I balanced mine on a heavy bottle with supports on the little feet.  Leave until completely cold before running a thin palette knife around the pan and removing the cake.  (NOTE:  If you don't cool the cake upside down it will sink and you'll end up with a heavy cake)

While the cake is cooling make the icing by combining the icing sugar, orange zest and enough orange juice to make a slightly stiff icing.

Place the cake on a serving plate and drizzle with the icing.

Enjoy!

Reviews

Added By : dhug on 2017-01-27 21:22:49
Very light and tasty cake.