- Finish off by adding orange juice to the ingredients this is a simple batter and you can use a whisk to bring everything together. The batter will at first be thick but as you continue to beat the batter it will loosen a little. Mix until you get a smooth batter and no lumps are visible then set that aside.
- For the egg whites you will need 8 egg whites in a clean bowl then using a hand whisk, beat the egg whites until it is very light and has tripled in volume then add in half a cup of sugar to make it stiffer then beat it until the egg whites reach a stiff peak. Start adding the egg whites into the cake batter in batches while folding it in with a spatula. At this point, you are not beating the batter any more but just folding everything in and trapping air in the batter which will make this cake extra soft.
- If you don’t have a chiffon cake pan you can use any pan that you have, butter the pan or spray with a non-stick spray then pour the batter in the cake and bake in a 350 degrees Fahrenheit oven for 55 to 60 minutes. Serve with orange glaze or icing sugar and enjoy.
- INGREDIENTS;
- cups all-purpose flour 240 grams
- cup granulated white sugar 200 grams
- teaspoons baking powder
- /2 teaspoon salt 2 grams
- tablespoons orange zest from about 2 large oranges
- large egg yolks , at room temperature 120 grams
- /2 cup vegetable or sunflower oil 120 ml/grams
- /2 cup freshly squeezed orange juice 120 ml/grams
- teaspoon vanilla extract 4 grams
- large egg whites at room temperature
- /2 cup granulated white sugar 100 grams
