Orange Chiffon Cake

 

It would take a particularly pan  (photos) but you can also do with a regular rind-shaped pan.

  

 

Divide the yolks from the whites. In the mixer put the egg yolks, the vegetable oil, water, orange peel and orange juice. Mix well. Add sugar, flour and baking powder already mixed with each other trying to knead no lumps.

In a very clean bowl beat the egg whites with a pinch of salt; mid frame add the cream of tartar (yeast that is easily found in grocery and supermarkets), continue beating until it is steady.

Add the egg whites to the mixture, stirring well with a wooden spoon from above downwards for not doing disassemble.

Grease and flour the pan very well, especially in the corners, and bake at 160 ° C for about 50 '(depending on the oven) until cooked, making the toothpick test.

Remove from the oven and turn on a plate: if you have a baking sheet chiffon cake after a few minutes will fall on the plate (without pan I think it is advisable to try to turn to see if it detaches itself, if not help him with a spatula).

 

EGGS n. 6
SUGAR gr. 300
FLOUR gr. 300
WATER ml. 100
ORANGE JUICE ml. 100
VEGETABLE OIL ml. 120
ORANGE PEL n. 1
BAKING POWDER bag 1
CREAM OF TARTAR bag 1
SALT enough.  

 

 

                         

 

 

                

 

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