Ingredients
- Orange Chiffon Cake:
6 large eggs, separated plus 1 (30 grams) additional egg white
2 1/4 cups (225 grams) sifted cake flour
1 1/2 cups (300 grams) superfine white (castor) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (120 ml) vegetable oil or safflower oil
3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large Navel Oranges)
2 tablespoons (10 grams) orange zest
1 teaspoon pure vanilla extract
3/4 teaspoon cream of tartar
Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30 seconds or until finely ground. Superfine sugar is used as it dissolves easier in the batter.
Orange Zest - The orange outer rind of the orange that contains the fruit's flavor and perfume.
Cream of tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used in the whipping of egg whites to stabilize them and allow them to reach maximum volume.
Read more: http://www.joyofbaking.com/OrangeChiffonCake.html#ixzz1CXCJ0BDe
Description
Joy Of Baking Recipe With Country Living Orange Chiffon Cake Frosting Recipe.
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