Orange Chiffon – tasted very fragrant and the texture no doubt is soft and fluffy

INGREDIENTS

for 17cm chiffon pan:

110g egg whites

55g caster sugar

5g corn flour

40g egg yolks

36g orange juice

36g vegetable oil

2 orange zest

55g plain flour

2 tablespoon water

DIRECTIONS

Combine the egg yolk, orange juice, vegetable oil, orange zest, water and flour until well mixed.

In another clean bowl, beat the egg white until soft peak then gradually add in the sugar and continue beating. Lastly add in the corn flour. Beat until nearly stiff peak and stop.
Fold in the egg white into egg yolk batter in three batches untill well combine.
Pour the batter into the chiffon pan and bake at 180C preheated oven for 30 minutes.
Take out from the oven and place the cake upside down until completely cool down. Place in the fridge for an hour then unmold and serve.

Source link

Subscribe @Grace’s_Kitchen and let’s get cooking!
Thanks for inspiring us!!
You can see the recipe here: gracekitchencorner.blogspot.com