Friday, January 23, 2015

Orange Chiffon Cake (Banh Bong Lan Cam)

Orange Chiffon Cake (Banh Bong Lan Cam)
100g Cake Flour
120g Sugar
7 Large Eggs
1/2 tsp. Cream Tartar
1 tsp. Baking Powder
90 mL Oil
80 mL Orange Juice
2 Tbsps. Orange zest
Pinch of Salt

You will need 2 Tbsps. Orange zest. Squeeze about 80 mL Orange Juice. 
First separate 7 Large Eggs. Beat the egg whites.  Add a pinch of Salt. Add 1/2 tsp. Cream Tartar.
Slowly add 120g Sugar. Beat until it stiffen.  Set aside.
Add 1 tsp. Baking Powder into the Egg Yolks. Add 80 mL Orange Juice. Add 2 Tbsps. Orange Zest.
Add 90 mL Oil. Mix until even. Sift in 100g Cake Flour. Mix well. Fold in the Egg Whites. Grease your Chiffon cake pan.
Pour in the batter. Tap to get rid of bubbles. Bake at 325 degrees F for 40 minutes or until toothpick comes out clean.
Take out of oven and leave on rack to cool. Enjoy this fluffy spongy cake.

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