Orange chiffon cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
115g Cake Flour3/4 tsp Baking powder85ml Warm orange juice Finely grated zest of a large orange5 egg yolks + 30g castor sugar + Salt 1/4 tsp5 egg whites + 50g castor sugar + 1/2 tsp cream of tartar60ml Corn oil1/2 tsp orange essence
1. Sieve flour and baking powder.
2. Use hand whisk to whisk egg yolk until creamy and light in colour.
Add in corn oil then warm orange juice and essence.
3. Add in flour mixture into yolk mixture lightly. Add in orange zest.
4. Beat egg white with electric beater until big bubbles formed.
Sprinkle in cream of tartar and beat until it is white in colour.
Add in 50g sugar 3 times (a little at a time) and beat until stiff perks
formed. About 8 - 10 minutes for 150w egg beater.
5. Pour 1/2 egg white into flour mixture in (3) and blend well.
6. Pour flour mixture into the rest of the egg white and blend well.
7. Bake at 175C for 45 minutes or until cooked.
8. Invert the cooked cake during cooling process.
Number of Servings: 36
Recipe submitted by SparkPeople user MOONCHILD49.
2. Use hand whisk to whisk egg yolk until creamy and light in colour.
Add in corn oil then warm orange juice and essence.
3. Add in flour mixture into yolk mixture lightly. Add in orange zest.
4. Beat egg white with electric beater until big bubbles formed.
Sprinkle in cream of tartar and beat until it is white in colour.
Add in 50g sugar 3 times (a little at a time) and beat until stiff perks
formed. About 8 - 10 minutes for 150w egg beater.
5. Pour 1/2 egg white into flour mixture in (3) and blend well.
6. Pour flour mixture into the rest of the egg white and blend well.
7. Bake at 175C for 45 minutes or until cooked.
8. Invert the cooked cake during cooling process.
Number of Servings: 36
Recipe submitted by SparkPeople user MOONCHILD49.
Nutritional Info Amount Per Serving
- Calories: 46.8
- Total Fat: 2.3 g
- Cholesterol: 29.5 mg
- Sodium: 28.7 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 0.1 g
- Protein: 1.2 g
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