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Chiffon cake with orange

Chiffon cake with orange. Is’ an incredibly soft cake, soft, a cloud that melts in your mouth and remains so up to 5-6 days after the oven. If this not enough, It is very easy to prepare and makes extremely customizable (soon you'll see here too various versions). If you have a mold aluminum, You can also do not grease it with butter. If you want to do it in a non-stick mould I suggest you grease it with butter and flour. The chiffon cake is a cake without butter, Traditionally, water is added to the dough, but in this case there's orange juice.

Ingredients for a mold aluminum 24 centimetres:

  •  285 grams of flour 00
  • 300 grams of extra fine granulated sugar
  • 2 tablespoons of organic vanilla extract
  • 1/2 teaspoon fine salt
  • 120 ml of vegetable oil (I used corn, but it's OK to Sunflower)
  • zest of 2 organic oranges (preferably of Ribera!)
  • 210 milliliters of orange juice filtered
  • 7 eggs (yolks and whites separated)
  • a sachet of baking powder
  • 1/2 teaspoon cream of tartar or baking soda

for the syrup

  • 4 tablespoons brown sugar
  • 200 milliliters of orange juice filtered
  • 1oo milliliters of mineral water

Preheat oven to 165 degrees static. Put the egg whites in a bowl and all the other ingredients in the other: before the sifted flour with the baking powder and cream of tartar, then the sugar, then orange juice, grated zest, the seed oil, vanilla extract, the yolks and lastly the salt.

Whisk the egg whites until stiff peaks. With a normal hand whisk, mix ingredients in bowl until dough is creamy and smooth. At this point, combine the egg whites a little at a time to the mixture, using a spatula and doing the usual movement from top to bottom to incorporate as much air as possible. You will see that the mixture will swell and will form small air bubbles on the surface.

Pour the mixture into the mould for chiffon cake (If you don't use a non-stick mould buttered and floured) Bake at 165 degrees for 50 minutes in a convection oven, then raise the temperature to 175 degrees for other 10 minutes. Once cooked, remove from oven and turn over the mold, leaving upside down until the cake will be tepid.

While the cake bakes, prepare the syrup by placing all ingredients in a saucepan and making Simmer over low heat until the liquid is reduced by half.

When the cake is warm, remove it from the container, turn it upside down and brush with the syrup until it has absorbed all the. This cake is perfect for breakfast, but also at any other time of day and keeps a long time: mine is perfectly survived for six days, after I do not know, because we ended all!

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13 comments

Raffaella February 19, 2016 at 19:40

The cream of tertaro goes over the egg whites with the salt so that it does not unmount uniting the mixture of egg yolks and yeast it only takes a teaspoon sifted with the flour, because this cake grows with the frame of eggs and egg yolks as the sponge cake …adroitness given by an American

Reply
Ada Parisi February 19, 2016 at 20:32

I accept with great gratitude the advice. As soon as I can write it also in Article. And of course I will try to add it to the egg whites. Do you know this time I, ADA

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Raffaella February 19, 2016 at 20:37

Look I have it in the oven and is much higher than usual …try is wonderful I did not know the wet but today I'm doing in general I used the orange frosting…plus I also put the chocolate chips because my very ..grazie like for your recipe

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Ada Parisi 21 February 2016 at 12:27

Thanks Raffaella! Let me know how it is, a big hug. ADA

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Raffaella 21 February 2016 at 19:05

Very good because I can not put the photo but wonderful…I had the dose of the two-color marble called, and I was looking for an orange but with more or less the doses ie between liquids and buckets to have the same softness and yours is very similar to mine but orange… what about extraordinary..

Ada Parisi February 22, 2016 at 13:36

Hello Chris, if you like the orange cakes test even the angel food cake with orange frosting, It is made with only egg whites and no butter or oil, You are the recipes and desserts section. I'm sure you would love! A hug, ADA

Raffaella February 22, 2016 at 18:57

I did the angel cake… Also I try this delicious even that orange… are sweets that make satisfaction through

Ada Parisi February 22, 2016 at 19:10

Thank you Raffaella, Friday comes a ricotta lemon cake you can do even orange. And I also have a very distinctive orange pan on site. You're a passionate! I embrace you!
ADA

Raffaella February 22, 2016 at 19:28

I like a bit all sweets not just orange but impastandone of all colors to change I toured with the Americans the various chiffon cake up to browins Statement thank you

lanpa February 21, 2015 at 00:08

Hello,
congratulations for the recipe!! I've proven myself an orange similar to your.
I used a ring mold openable circle, with the bottom lightly worked and I had some problems when I unplugged from the bottom.
From the picture of your cake I suppose you used an aluminum mold of the type for Kugelhupf, completely closed, but the image is perfect, with all the processing precisely evident. You have not had any problems at the time of pull out?
Thank you very much

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Sicilians creative in the kitchen February 21, 2015 at 15:43

Hello , I used an aluminum mold for Kugelhopf, no imburrarlo, as provided for in the recipe. But I confess that sometimes I did the same mold buttered. in both cases I had no problems. my you, after baked, leave it upside down on a wire rack until cool? You should find it already from the walls. Let me know.

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Monica November 3, 2014 at 17:21

You're in my heart! Thank you for this cake designed and dedicated to a moment of shared joy together. I appreciate you as a cook and even more as a person. a special hug. Mony

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Sicilians creative in the kitchen November 3, 2014 at 17:46

Monica thanks. For giving us the fluffosa and for being the way you are. I embrace you, ADA

Reply

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