Orange Chiffon Cake

Masih dalam rangka keranjingan bikin chiffon cake, gue udah gak tau lagi ini percobaan yang keberapa XD. Gue suka resep ini dan tekstur cake yang dihasilkannya. Dan yang pasti resep ini hemat telur.

Sengkyu Mindy buat rekomendasi resepnya.



Orange Chiffon Cake
source : happyhomebaking

Ingredients:
100 gr flour
1 1/2 tsp baking powder
1/2 tsp salt
3 egg yolks
40 gr caster sugar
50 ml vegetable oil
50 ml water
25 ml fresh orange juice
Zest of orange

3 egg whites
40 gr caster sugar



Directions:
Preheat oven to 170C

Combine the flour, the baking powder and the salt. Set aside

In a mixing bowl, whisk manually the egg yolks the add the sugar in 3 times. Whisk until the mixture becomes sticky and turns pale. Drizzle in the oil, whisking at the same time until the mixture is well combined. Repeat the same with the water, followed by the orange juice. Sieve the flour mixture over the yolk mixture and whisk until fully incorporated into the batter. Add in the lemon zest (if used) and combine well

In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until stiff peaks form. Then add the beaten egg whites into the yolk batter in 3 separate times then folding gently with a spatula until just blended after each adding



Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter. (Note: my pan is bigger, that's why the cake doesn't look so high). Bake for 45 to 50 mins or until the cake surface turns golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and invert the pan immediately. Let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake