Chiffon cake is a classic American bundt cake. Its name comes from its light and fluffy texture. its main characteristic is thet it has vegetal oil inside, instead of butter, and water or other liquids instead of milk. The sore point is the mold, as you need a speciae tube pan. The mold is not greased, and after baking you need to turn it upside down untill cold, in ordet to keep the cake soft and fluffy.
For my first chiffon cake I’ve chosen an orange version: Orange Chiffon Cake! And I made just half dose, as I didn’t had the proper mold, and even because it’s just two of us, at home, and a 6-egg cake seemed a bit excessive, and also because when I posted my recipe in Italy I thought most people didn’t have the mold as well, nor would know where to find it…
So, if you don’t have the proper tube pan, a bundt pan may also be used (with a 30 cm diameter).
But let’s get to the point… how does this Orange Chiffon Cake taste? One word: divine! It really is super-soft, so much so that I’ll make a new version next weekend 🙂
I’d always beeen suspicious about this recipe, being afraid that its texture would taste funny into the mouth… Well, I was definitely wrong!
Have a nice day! 🙂
Ingredients for a 24 cm chiffon cake mold:
220 g of pastry flour
250 g of vanilla-flavored icing sugar
120 ml of seed oil purchase esomeprazole
170 ml of orange juice
2 tbsp of Cointreau
1 tbsp of grated orange zest
1 packet of baking powder
buy esomeprazole buy misoprostol 1 tsp of cream of tartar (a sort of baking powder, to help the cake rising and stabilize the egg whites)
Preparation Time: 10 min.
Baking Time: 50 min.
Total Time: 1 hour
In a bowl, whisk egg whites till almost stiff, then add cream of tartar, and keep whisking to make very stiff peaks.
In another bowl, whisk yolks and icing sugar till frothy.
Add flour into the yolk bowl, and stir evenly.
Then add also oil, orange juice, grated zest, Cointreau, and baking powder.
Then slowly stir in egg whites.
Incorporate gently, by stirring bottom-up with a wooden spoon.
Pour in the UNgreased cake pan.
Bake at 160°C in preheated oven, for 20 minutes.
Then change temperature to 180°C and cook for 30 more minutes.
Take out of the oven, and immediately turn upside-down (so that your cake won’t collapse), putting the center over a bottle, and let cool down.
Once completely cold, you can loosen the sides with a spatula or bread knife, and turn it upside down on a platter.
(Da notare l’effetto spugnetta della ciambella che ritorna nella sua posizione dopo averla schiacciata)
Decorate with icing sugar and orange slices, and serve.
And here you have a pic of a slice…
Here you can find the image of a perfect chiffon cake mold.
Here you will find the final result.
Nessuna ricetta simile a Orange Chiffon Cake.All Recipes, recipe by Flavia Imperatore
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