Legendary Philippines Royal Chiffon Cake Recipe
Works 9 years as professional baker in Saudi master baker .
How to make royal chiffon cake it home ?
Note down the ingredients .
Ingredients:
Dry mixture preprartion
1 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
3 tbsp powdered milk
1/4 tsp salt
Wet mixture
3 egg yolks
1/4 cup vegetable oil
1 tsp vanilla extract
Few drops of orange food color (optional)
1/2 cup Royal Tru-orange
MERINGUE:
3 egg whites
1 tsp cream of tartar (you can use 1 tsp vinegar instead)
1/4 cup sugar
#royalchiffon
#royal
#howto
#chiffon
#cake
#vanilla
#philippines
#chiffoncake
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SOFT AND FLUFFY ORANGE CHIFFON CAKE
Chiffon cake is a delightful and airy dessert that captures the hearts and taste buds of many. With its light texture and delicious flavor, it's no wonder why it's a favorite for so many. If you're looking for a recipe that will leave you craving more, then look no further than this video tutorial. By following along with the steps provided, you'll be able to create your own delectable chiffon cake that will have you coming back for more. Don't forget to subscribe, like, and comment on the video to show your support and help the channel grow. Your feedback is valuable and appreciated ♥️ so be sure to share your thoughts and spread the love for this orange chiffon cake!
HAPPY CHINESE NEW YEAR | KUNG HEI FAT CHOI
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The list of ingredients and their exact measurements have already been provided in my video. I kindly request that you pay close attention to these details as they are crucial in achieving the desired results. With the correct ingredients and precise measurements, you can recreate the orange chiffon cake exactly as I have prepared it. Not only will this ensure the best possible outcome, but it will also make the baking process smoother and more enjoyable. Happy baking!
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#orangechiffoncake #chiffoncake #chiffoncakerecipe #marykusinera
Orange Chiffon Cake | Soft & Fluffy!
Here’s a step-by-step guide on how to bake my soft and fluffy orange cake. Happy baking!!!
INGREDIENTS:
3/4 cup sugar (for flour mixture)
2-1/4 cups cake flour
3 tsp baking powder
1 tsp salt
7 eggs, room temp, separated
1/2 cup canola or veg oil
1 tsp fresh orange zest
2/3 cup freshly squeezed orange juice
1/2 tsp cream of tartar
3/4 cup sugar (for the meringue)
This recipe will yield two 8” cakes. You may also divide the batter into two 9” round pans or in one 10” round pan. (I used two 8” round pans here.
Bake at 170 deg C (fan-forced) for 45-50mins.
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Orange Chiffon Cake 香橙戚風蛋糕 | PastriesLab
Orange Chiffon Cake 香橙戚風蛋糕 | PastriesLab
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Mold size 模具尺寸
15cm diameter 直徑
INGREDIENTS 原料 [0:05]
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Corn oil 玉米油 30g
Orange juice 橙汁 45g
Orange zest 橙皮屑 3g
Cake flour 低筋麵粉 55g
Egg yolk 蛋黃 3
Egg white 蛋清 3
Lemon juice 檸檬汁 1 tsp
Sugar 砂糖 45g
#chiffoncake #orangecake #orangechiffoncake #cake #戚风蛋糕 #香橙戚风蛋糕 #蛋糕 #香橙蛋糕 #戚風蛋糕 #香橙戚風蛋糕
SOFT AND MOIST CHIFFON CAKE RECIPE/USING ROYAL, ORANGE SODA/ WITH COSTING/ 106 PESOS
Chiffon cake ingredients:
2 cups cake flour................P12.00......42 pesos per kilo
2 tablespoon cornstarch......P3.00........36 pesos per kilo
1 cup white sugar...............P14.00.......56 pesos per kilo
1/2 teaspoon salt...............P .50.........12 pesos per kilo
8 pcs. Large eggs................P56.00........7 pesos each
1/2 cup oil.........................P5.00..........140 pesos per gallon
1 cup royal.........................P 10.00
1/4 cup white sugar.............P 3.50..........56 pesos per kilo
1 tablespoon baking powder(calumet)..P 1.00..22 pesos per 1/4 kilo
2 teaspoon vanilla extract.....P 2.00.........85 pesos per gallon
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P 106.50 = ESTITAMATED COST OF INGREDIENTS
10 round tube pan, di na po kailangang i-grease. Kung bago-bago pa po ang pan madaling matatanggal at minsan mag slide nalang ang chiffon cake pag lumamig na. if medyo gamit na gamit na ang pan padaanan ang tabi gamit ang likod ng kutsilyo pag ka lamig ng cake.
Bake in a pre heated oven at 160° for 55-60 minutes. never open the oven at first 40 minutes.
common questions:
Pwede po isubstitute sa royal ang gatas( evaporated or fresh milk) pwede din po ang maligamgam na tubig.
Sa pag sa substitute po ng all purpose flour sa cake flour paki less ng 2 table spoon ang measurement pero hindi padin po siya magiging kasing lambot kung cake flour ang gagamitin mas firm at medyo mabigat ang kakalabasan ng cake kung all purpose ang gagamitin.
Sa magtatanong naman po kung pwedeng baking soda i substitute sa baking powder hindi ko po ni rerekomend dahil pangit po ang kakalabasan na texture ng cake
Sa magtatanong po kung pwede siya steam, pwede po pero di po mag ba brown ang ibabaw. Ipakulo na po ang steamer bago siya ilagay at steam sa medium fire ng 45 minutes o i check ng toothpick test para makasigurado. Di po pare-parehas talaga ang kinakalabasan kapag steam kaya babantayan niyo po pero katulad ng sa pag o-oven wag bubuksan sa unang 30 minuto ang steamer.
Sana po ay magustuhan niyo ang recipe na ito sa aking bakery☺
Paki subscribed at like na po ng ating channel for more upcoming videos, maraming salamat po!
Thank you for watching!!
☺☺☺☺☺☺☺
#chiffoncakerecipe
#yummychiffon
香橙戚风蛋糕食谱|Orange Chiffon Cake Recipe|蓬松湿润|不开裂,不缩腰,不塌陷|Fluffy Moist|No Crack, No Shrink, No Collapse
#香橙戚风蛋糕 #戚风蛋糕 #蓬松绵密 #湿润#OrangeChiffonCake #ChiffonCake #SoftFluffy #Moist
♦ Moist Basic Chiffon Cake湿润基本戚风蛋糕食谱:
♦ Chiffon Cake Recipe戚风蛋糕食谱:
♦ Facebook Page:
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven:
好好享受,与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
之前做过了几款戚风蛋糕, 今天终于来做香橙戚风蛋糕,味道超香。采用了鲜渣橙汁和鲜刨橙皮所以蛋糕内部满满的香橙口味。有仔细的讲解示范蛋白霜浓稠程度,翻拌手法,烤箱设定和位置以及脱磨方式也很关键,让香橙戚风蛋糕“不漏风”,不塌陷,不开裂,脱磨出来美美完整像甜甜圈一样。无法自拔, 我不懂压了这戚风蛋糕几多次,还是可以回弹QQ :)。口感很湿润,并且非常蓬松。搭配跟糖柑橘皮和巧克力Kisses更加好吃哦~
收藏方式:做好放凉收密封容器,放普通冰箱3-5天吃完。
Made several types of chiffon cakes before, today I finally made Orange Chiffon Cake, so fragrant. Using freshly squeezed orange juice and freshly grated orange zest, thus full of orange flavor within the cake. Explained and demonstrated in details the consistency of the egg white meringue, the mixing method, oven setting, rack position, and unmoulding method are also crucial, so that the orange chiffon cake won’t deflate, won’t collapse, won’t crack, unmoulded cake also looks nice and complete like a doughnut. So irresistible, I can’t help but pressed this chiffon cake so many times, it can still rebound QQ :). So soft, fluffy, moist and tender. Paired with Candied Orange Peel and Chocolate Kisses make it more delicious~
Storage Method: Once made and cooled, keep in airtight container, chill in normal fridge for 3-5days.
♦食谱=8'英寸(22厘米)戚风蛋糕模=
7克 鲜刨橙皮
124克 鲜渣橙汁
4颗 蛋黄 (A等级,65-69克/颗包括蛋壳)
50克 细砂糖
5克香草精
75克 植物油
150克 低筋面粉
4克 发粉/泡打粉
1克 盐
4颗 (150克) 蛋白(A等级,65-69克/颗包括蛋壳)
1.5克 塔塔粉/柠檬汁/白醋
70克 细砂糖
(预热烤箱165C/330F: 55-60分钟)
(上下火,不开旋风,第四层烤)
=布置=
糖柑橘皮
巧克力Kisses
南瓜子
♦Recipe=8'inch (22cm) Chiffon Tube Pan=
7g Freshly Grated Orange Zest
124g Freshly Squeezed Orange Juice
4pcs Egg Yolks (Grade A, 65-69g/pc including eggshell)
50g Caster Sugar
5g Vanilla Extract
75g Vegetable Oil
150g Cake Flour/Low Protein Flour
4g Baking Powder
1g Salt
4 (150g) Egg Whites (Grade A, 65-69g/pc including eggshell)
1.5g Cream of Tartar/Lemon Juice/White Vinegar
70g Caster Sugar
(Preheated Oven 165C/330F: 55-60minutes)
(Top Bottom Heat, No Fan Force, 4th Rack)
=Decoration=
Candied Orange Peel
Chocolate Kisses
Pumpkin Seeds
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love