Orange Chiffon Cake

Name: Orange Chiffon Cake
Total time: 1200 s
Yield: 8 servings
Cuisine: American
Ingredients: 100 grams sugar; 7 egg whites; 10 grams cornstarch; 2 grams lemon juice; 4 egg yolks; 125 grams cake flour; 50 grams vegetable oil; 70 grams orange juice

Cheryll goh @cheryll

Singapore

Orange Ciffon Cake
:positive

Cheryll goh @cheryll

Singapore

Orange Ciffon Cake
:positive

Saved

Ingredients

20 mins

8 servings

(A)
100 gramssugar
7egg whites
10 gramscornstarch
2 gramslemon juice
(B)
4egg yolks
125 gramscake flour
50 gramsvegetable oil
70 gramsorange juice

Saved

Steps

20 mins

1

Preheat oven at 175 'c . Whisk the egg white at high speed for a min. Add in sugar to continue whisking at high speed for 3 mins. Add in cornstarch and lemon juice to stabilise the batter.
2

To prepare B. Whisk the egg yolk, add oil, orange juice, and finally add flour to have mixture (B)
3

Add 1/3 of (A) to (B) to mix well. Fold in the rest of (A) to the batter and mix well.
4

Pour the mixture into the ciffon mold and turn it a few time to level the batter.
5

Bake for 35 -40 min