No-Fail Orange Chiffon Cake. Great recipe for No-Fail Orange Chiffon Cake. I wanted a no-fail way to make my husband's favorite cake, and I came up with this recipe. Make sure you make the meringue firm.

Believe it or not, I was quite a Orange chiffon cake baker when I was in high school. During one of my high school years, I remember my eldest sister-in-law started baking chiffon cake at home. She had learned how to bake chiffon cake from her co-worker and started testing out the recipe. You can have No-Fail Orange Chiffon Cake using 9 ingredients and 14 steps. Here is how you cook that.

Ingredients of No-Fail Orange Chiffon Cake

It's of Ingredients for the batter:.
Prepare 3 of Egg yolks.
Prepare 30 grams of Sugar.
It's 1 of Orange.
You need 50 ml of Vegetable oil.
You need 80 grams of Cake flour.
You need of Ingredients for the meringue:.
It's 4 of Egg whites.
It's 50 grams of Sugar.

I loved pottering in the kitchen, watching the preparation and baking process. Great recipe for No-Fail Orange Chiffon Cake. I wanted a no-fail way to make my husband's favorite cake, and I came up with this recipe. Make sure you make the meringue firm.

No-Fail Orange Chiffon Cake step by step

Sift the cake flour. Grate the orange peel and squeeze the juice from the orange. Chill the egg whites..
Mix the egg yolks into the sugar using a hand mixer until the mixture looks whitish..
Add a little vegetable oil at a time and mix until the consistency is like mayonnaise. Then add the orange peel and juice..
Add the sifted flour and stir until the mixture is no longer floury..
Make the meringue. [Here are some tips] Wipe off the bowl you're going to make the meringue in to remove any oil or water that might be on it..
Beat the cold egg whites with a hand mixer for 7 minutes. After around 4-5 minutes, you'll see peaks starting to form. *Make sure you mix for at least 5 minutes!.
Add 1/3 of the sugar and mix for 30 seconds, then add 1/2 of the remaining sugar and mix again for 30 seconds. Finally, add the last of the sugar and mix it in. The meringue is ready..
Add 1/4 of the meringue to the batter and mix well with a whisk..
Add 1/2 of the remaining meringue. Use a rubber spatula to mix gently from the bottom of the bowl..
Finally, add the batter to the bowl of meringue and fold in gently. Pour into the cake pan and bake for 30 minutes in a 160℃ oven..
When the cake is done, immediately drop it from a height of around 10 cm to prevent shrinkage..
Place the cake upside down over a wine bottle and cover with a plastic bag to cool. After it cools, remove the cake from the cake pan..
You can wrap it like this; it makes a nice present..
[Hints] 1) Clean off all moisture and oils from your utensils. 2) Keep the egg whites chilled until just before you need them. 3) If your kitchen is very warm, mix over a bowl of ice water..

Make sure your bowls and utensils are very clean and that no impurities get mixed in. Keep the eggs chilled until just. Make sure you make the meringue firm. Make sure your bowls and utensils are very clean and that no impurities get mixed in. Keep the eggs chilled until just before you need them!