Hello! My name is Pat. This is the first times, I write on http://ezenglishonline.blogspot.com/. I write column, Cooking class. I will be glad if you follow my column.
A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Chiffon cakes is foam cakes, achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter before baking. Today, I introduce you with my recipe, Fresh Orange Chiffon Cake.
1. Separate the eggs and place the whites in one bowl and the yolks in another.
2.Preheat the oven to 180 degrees C and have ready an ungreased 8 or 9-inch round cake pan.
3.In the bowl place the flour, sugar, baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the oil, egg yolks, orange juice. Beat about one minute or until smooth.
4.In a separate bowl, beat egg whites with cream of tartar and sugar until they form very stiff peaks. Gently fold (do not stir) the egg whites into the first mixture until well blended.
5.Mix the egg yolks batter with the white egg form gradually.
6.Pour the batter into the ungreased round cake pan and bake for about 25 to 30 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back).
7.Immediately upon removing the cake from the oven invert the pan. Let the cake cool completely before removing from pan (about 1 1/2 - 2 hours).
8.To remove the cake from the pan, run a long metal spatula around the inside of the round cake pan. Invert onto a greased wire rack.
9.In a separate bowl, mix the agar sugar, corn flour with orange juice. Put on the stove and bring to a gentle boil over low heat, stirring constantly.
10. When the mixture is thick, remove from the heat. add butter and stir quickly until the butter melt .
11. Pour and dip the cake quickly.