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In my Spring Break trip to Mexico, I learned to make Orange Chiffon cake. My aunt has a old recipe book ( about 55 years old), which has great recipes, especially desserts. The actual cake was obviously a round pattern cake, but it was so delicious my family and I ate almost everything, though I had the chance to take a picture of part of it lol. This is how you make it:
5 Large eggs and 2 egg whites
2 ¼ cups of flour
2 cups of superfine white sugar
1 tablespoon of baking powder
½ table spoon salt
1/2 teaspoon salt
2 tablespoons grated orange zest (outer orange skin)
½ cup of vegetable oil
¾ squeezed orange juice
1 teaspoon pure vanilla extract
In the bowl of the electric mixer, place flour, sugar, baking powder, salt and orange fest. Beat well, and then add egg yolks, vegetable oil, orange juice and vanilla extract. Beat smooth for about one minute.
In a separate bowl which, and then beat the egg whites. Continue to sprinkle sugar and beat. With a wire whisk fold the egg whites into the batter.
Pour the batter into the ungreased pan and bake 325 degrees for about 55 minutes.
After done let the cake cool for about 40 minutes. Then it will be ready to serve.
You may add Icing, but it just tastes great without tooJ
5 Large eggs and 2 egg whites
2 ¼ cups of flour
2 cups of superfine white sugar
1 tablespoon of baking powder
½ table spoon salt
1/2 teaspoon salt
2 tablespoons grated orange zest (outer orange skin)
½ cup of vegetable oil
¾ squeezed orange juice
1 teaspoon pure vanilla extract
In the bowl of the electric mixer, place flour, sugar, baking powder, salt and orange fest. Beat well, and then add egg yolks, vegetable oil, orange juice and vanilla extract. Beat smooth for about one minute.
In a separate bowl which, and then beat the egg whites. Continue to sprinkle sugar and beat. With a wire whisk fold the egg whites into the batter.
Pour the batter into the ungreased pan and bake 325 degrees for about 55 minutes.
After done let the cake cool for about 40 minutes. Then it will be ready to serve.
You may add Icing, but it just tastes great without tooJ