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No-fail Orange Chiffon Cake Recipe

No-Fail Orange Chiffon Cake Recipe
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Serving : 1
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Prepare the ingredients before making No-Fail Orange Chiffon Cake in your home. Then, follow these steps below to serve No-Fail Orange Chiffon Cake for your family or friends.

Ingredients: No-Fail Orange Chiffon Cake

  • Ingredients for the batter:
  • 3 Egg yolks
  • 30 grams Sugar
  • 1 Orange
  • 50 ml Vegetable oil
  • 80 grams Cake flour
  • Ingredients for the meringue:
  • 4 Egg whites
  • 50 grams Sugar

How to Make No-Fail Orange Chiffon Cake

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make No-Fail Orange Chiffon Cake in your home by yourself.

    Step 1
  • Sift the cake flour. Grate the orange peel and squeeze the juice from the orange. Chill the egg whites.
  • Step 2
  • Mix the egg yolks into the sugar using a hand mixer until the mixture looks whitish.
  • Step 3
  • Add a little vegetable oil at a time and mix until the consistency is like mayonnaise. Then add the orange peel and juice.
  • Step 4
  • Add the sifted flour and stir until the mixture is no longer floury.
  • Step 5
  • Make the meringue. [Here are some tips] Wipe off the bowl you're going to make the meringue in to remove any oil or water that might be on it.
  • Step 6
  • Beat the cold egg whites with a hand mixer for 7 minutes. After around 4-5 minutes, you'll see peaks starting to form. *Make sure you mix for at least 5 minutes!
  • Step 7
  • Add 1/3 of the sugar and mix for 30 seconds, then add 1/2 of the remaining sugar and mix again for 30 seconds. Finally, add the last of the sugar and mix it in. The meringue is ready.
  • Step 8
  • Add 1/4 of the meringue to the batter and mix well with a whisk.
  • Step 9
  • Add 1/2 of the remaining meringue. Use a rubber spatula to mix gently from the bottom of the bowl.
  • Step 10
  • Finally, add the batter to the bowl of meringue and fold in gently. Pour into the cake pan and bake for 30 minutes in a 160℃ oven.
  • Step 11
  • When the cake is done, immediately drop it from a height of around 10 cm to prevent shrinkage.
  • Step 12
  • Place the cake upside down over a wine bottle and cover with a plastic bag to cool. After it cools, remove the cake from the cake pan.
  • Step 13
  • You can wrap it like this; it makes a nice present.
  • Step 14
  • [Hints] 1) Clean off all moisture and oils from your utensils. 2) Keep the egg whites chilled until just before you need them. 3) If your kitchen is very warm, mix over a bowl of ice water.
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