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How To make Banana Orange Chiffon Cake
2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. corn oil
6 lg. eggs -- separated
1 c. sieved ripe bananas (2 lg.)
1 tsp. grated orange rind
1/3 c. orange juice
1/2 tsp. cream of tartarORANGE FROSTING:
2 tbsp. butter
1 tbsp. light corn syrup
1/2 tsp. grated orange rind
1 c. sifted confectioner's sugar
1 tbsp. orange juice
Into a medium mixing bowl sift together the flour, sugar, baking powder and salt. Make a well in the center; add corn oil, egg yolks, banana, orange rind, and orange juice. With a wooden spoon beat until smooth. In a large mixing bowl beat egg whites and cream of tartar until whites hold stiff peaks when beater is slowly withdrawn. Gently fold in flour mixture, blending well. Pour into an ungreased angel food cake pan - 10 x 4 inches. Bake in a preheated 325 degree oven until a cake tester inserted comes out clean and cake springs back when touched - 1 hour and 10 or 15 minutes. At once invert pan and let stand on legs; if pan does not have legs invert over a funnel or bottle; cool completely. With a small metal spatula loosen edges and around tube; ease out of pan with fingers. Leave cake bottom side up (top will have cracks) and cover with Orange Frosting. Cake my be cut into 15 (2-inch) wedges.
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Amazing Orange Cake Recipe | Quick and Easy!
This Easy Orange Cake Recipe is beyond moist and PACKED with orange flavor throughout! You don't need a mixer for this quick and easy recipe that comes together in just a few minutes! It uses orange zest and fresh orange juice to give you maximum flavor, and yes you can enjoy this cake for breakfast, dessert, or as a mid-day snack!
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Banana Chiffon Cake / 3 Most Common Mistakes When Baking Chiffon Cake
All Chiffon Recipes ➤
Ingredients:
225g All Purpose Flour
100g Sugar
1/2 tsp. Salt
1 tsp. Baking Powder
7 Eggs Yolks (from eggs that weigh 60-62g each with shell)
100g Banana
150g Milk
100g Oil
7 Eggs Whites (from eggs that weigh 60-62g each with shell)
100g Sugar
1 tsp. White Vinegar
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Orange Chiffon Cake Recipe
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Orange Chiffon Cake
Ingredients:
225 grams Plain Flour
200 grams Fine Sugar
6 Large Eggs Yolks
1 teaspoon Baking Powder
1/2 teaspoon salt
180 ml. Orange Juice
120 ml. Oil
1 teaspoon Orange Essence or 2 tablespoon Orange Zest
6 Large Eggs Whites
100 grams Fine Sugar
Pan Size: 23cm
Bake in 170°C
Orange Cake | Easy Orange Cake Recipe
Orange Cake | Easy Orange Cake Recipe
Ingredients:
All purpose flour - 2cup (250g)
Egg - 3
Sugar - ¾cup (150g)
Oil - ½cup (120ml)
Orange zest - 2tsp
Baking powder - 2tsp (8g)
Salt - ¼tsp
Orange juice (fresh juice) - ½cup (120ml)
Bake in preheated oven (170°C) for 35-40 mins
#spicyfoodz #orangecake #easyorangecake #cake #orangeloafcake #spicyfoodzcake #spicyfoodzrecipes
Orange Chiffon Cake (Light & Fluffy)
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Orange Chiffon Cake
2 Orange (Big)
5 large eggs (5 white & 5 yolk separate)
150g fine sugar
60ml corn oil
110g Plain Flour
½ tsp baking powder
2-3 teaspoon orange zest
120ml freshly squeezed orange juice
Baking Temperature: 165°C
Baking time: 60-65 minutes
Every oven is different so baking time may vary.
AngelCake Pan size: 22.5 cm in diameter x 11 cm depth
Tips: Whisk the batter for at least 5-7 minutes.
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Eternal Hope by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Orange Cake | Orange Sponge Cake | Orange Cake With Special Orange Filling | Manjaris Recipe
#orangecake #orangespongecake #manjarisrecipe #manjariscake #orangepoundcake #orangepastry #orangepastrycake #orangegel #cakegel
Ingredients:
for cake
.egg 3
.sugar 3/4 cup (135 g)
.all purpose flour 1 cup (130g)
.baking powder 1 tsp
.orange juice 1/4 cup (60 ml)
.oil 2 tbsp (30 ml)
.orange zest 1 tsp
orange filling
.orange 2 and 1/2 (150g)
.orange juice 1/2 cup (125 ml)
.water 1/4 cup (60 ml)
.sugar 70g (1/3 cup)
.orange zest 1 tsp
orange gel
.corn flour 1 tbsp
.sugar 3 tbsp
.water 2 tbsp
frosting
.whipping cream 1 and 1/2 cup (380 ml)
.sugar 4-5 tbsp
.orange essence 1/2 tsp
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