Hello everybody! Today I made Orange Chiffon Cake. Well last week I did. No, actually last month I did. And I post it today!
You will need,
7 eggs, (I won’t make a yolk about this. Oh wait-)
2 1/4 cups of cake flour (Yes, cake flour,)
1 1/2 of processed graduated sugar (Good luck with that,)
1 tablespoon of baking powder (That is a lot of baking powder, you see,)
1/2 teaspoon of salt,
2 tablespoons of orange zest (Sounds like a Chopped Episode,)
1/2 cup of vegetable oil (Ooh, a lot),
3/4 cup freshly squeezed orange juice (Yes, it is a Chopped Episode,)
And finally, 1 teaspoon pure vanilla extract
First, lets preheat the oven to 325 degrees, and get out a tube pan. Now let’s mix things up. Quite literally, put the flour, 1 1/4 cups of sugar, the baking powder, the salt, and the orange zest in an electric mixer and mix it. So now they are having a dry party. But 6 of the egg yolks, oil, OJ, and vanilla are here to spoil it.
Put them in the bowl with the poor dry ingredients and beat them until smooth. Now let’s make a meringue. Beat up 7 egg whites until soft peaks form. Now add the rest of the sugar and beat them up some more.
Now, in thirds, fold in the meringue into the batter
But don’t deflate the batter, whatever that means. Anyways, pour the batter in a tube pan (Known as the “doughnut thing” by the less educated) and bake it for an hour. Now just relax and read all of my funny blogs. I also have a thank you video! No, just kidding. Anyways, when you take it out of the oven,
Flip it upside down and let it cool off. Finally, for added effect, sift some sugar on it. Man, that sounds like a new Def Leppard song. Anyways, enjoy!
Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece ungreasedtube pan.
In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams)), baking powder, salt, and orange zest. Beat until combined. Make a well in the center of the flour mixtureand add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed.
In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form. With a large rubber spatulaor wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).
Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surfaceso it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 – 1 1/2 hours).
To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack. Dust the top with confectioners sugar (powdered or icing). Serve with softly whipped cream (or ice cream) and fresh fruit.
Store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.
Read more: http://www.joyofbaking.com/OrangeChiffonCake.html#ixzz3rU9cG8oi
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