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!