Orange chiffon cake: the fluffiest dessert you'll ever eat
published on 9 January, 2021 at 13:06
360 gr of flour 00
1 package of baking powder
1/2 teaspoon of salt
380 grams of granulated sugar
1 package of Vanillin (or 1 vanilla bean)
1 large organic lemon zest
9 large eggs (500 gr)
250 ml of orange juice
150 ml of sunflower oil
1 package of cream of tartar (8 g)
1 package of baking powder
1/2 teaspoon of salt
380 grams of granulated sugar
1 package of Vanillin (or 1 vanilla bean)
1 large organic lemon zest
9 large eggs (500 gr)
250 ml of orange juice
150 ml of sunflower oil
1 package of cream of tartar (8 g)
Directions:
Combine all dry ingredients (except cream of tartar) including 190 gr of sugar.
Then add orange zest and juice, egg yolks and mix well.
Separately, whip the egg whites until stiff with the cream of tartar and the other 190 grams of sugar. Mix all together and bake at 320°F/160 ° for 70 minutes.
You can decorate with cream and caramelized oranges.
Combine all dry ingredients (except cream of tartar) including 190 gr of sugar.
Then add orange zest and juice, egg yolks and mix well.
Separately, whip the egg whites until stiff with the cream of tartar and the other 190 grams of sugar. Mix all together and bake at 320°F/160 ° for 70 minutes.
You can decorate with cream and caramelized oranges.
Credit: Torte Italiane
https://www.youtube.com/watch?v=LqNdImqpZ2s&ab_channel=Torteitaliane
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