How To make Orange Chiffon Cake
-Bette Leland cgvh43b- 1 pk Angel Food Cake mix
1 c Water
1/4 c Flour
3/4 c Vegetable oil
3 Eggs
1/2 ts Vanilla
2 tb Orange peel; freshly grated,
- 3 tablespoons Place bottom oven rack in lowest position and remove top rack. Preheat oven to 350 degrees. Beat egg whites (Package A) as directed, except use only 1 cup water; set aside. In separate bowl, combine flour and flour mixture package that comes with cake mix. Add oil, eggs, vanilla and orange peel. Mix at low speed until blended, then mix at medium speed for 2 minutes. Pour yellow batter over egg whites and fold together with spatula or spoon until just blended. Pour batter into an ungreased 10-inch tube pan and bake until top springs back, when lightly touched, about 25-35 minutes. Invert pan and cool completely before removing from pan. There is an orange glaze recipe that comes with this recipe but I won't bother copying it since you have a different frosting in mind. Bette...NM -----
How To make Orange Chiffon Cake's Videos
Orange Chiffon Cake (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Orange Chiffon Cake. This Orange Chiffon Cake has the flavor of oranges and is both light and fluffy with a moist and tender crumb.
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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 Fluffy Orange Chiffon Cake | MyKitchen101en
Chiffon cake is a very moist cake with a very light, soft and fluffy texture. It is made with vegetable oil. To enhance the flavour, rich and aromatic ingredients are included in different recipes to bake chiffon cakes with different flavours.
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Orange Chiffon Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Orange Chiffon Cake. At first glance you could mistakenly think this Orange Chiffon Cake is an Angel Food Cake. Both cakes have a tall circular shape and that characteristic hole in the center which comes from baking the cake in a tube pan. And both cakes have a light and spongy texture. However, they are different in that Chiffon Cakes contain both egg yolks and egg whites, along with baking powder, orange juice, and a liquid fat (in the form of oil). It is the oil that gives this cake its wonderful moist and tender crumb and keeps the cake soft even when refrigerated.
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Orange Chiffon Cake So Fluffy And Pillowy Soft!
How to make a pillowy soft and fluffy Orange Chiffon Cake
Here's what you'll need:
4 egg yolks
1/4 cup sugar (50g)
1/4 cup oil (60ml)
1/3 cup orange juice (80ml)
a teaspoon of grated orange peel.
1 cup cake flour(120g) or plain flour
1/2 tsp salt (3g)
4 egg whites
1/2 tsp cream of tartar or lemon juice or vinegar
1/3 cup sugar (65g)
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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☺
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