How to Make Orange Chiffon Cake

Orange Chiffon cake is a combination of the batter-type and foam-type cakes. The procedure in preparing it consist of the following basic steps: 1) preparing the batter mixture, 2) preparing the meringue mixture and 3) combining and baking the two mixtures.

Materials and Utensils:

• plastic container
• rubber scrapper
• mixing bowl

• 3-speed electric mixer
• wire whip
• rectangular cake pan
• wax paper
• flat spatula
• cake tray
• cake tester or toothpick
• oven

I. Preparing the Batter Mixture

Ingredients:

• 17 gm baking powder
• 175 gm orange juice
• 250 gm cake flour
• 205 gm sugar
• 130 gm cooking oil
• 4 pieces egg yolk

Procedure

1. Combine all dry ingredients (flour, baking powder and sugar) in a large bowl with the use of a rubber scrapper to make the cake flour mixture. Make a well in the middle of the flour mixture.
2. Add cooking oil, orange juice and egg yolk. Blend ingredients together with a rubber scrapper moving in clockwise direction while rotating the bowl container clockwise.
3. Mix until batter becomes smooth. Set aside.

II. Preparing the Mixture

Ingredients:

• 140 gm sugar
• 3 gm cream of tartar
• 9 pieces egg white

Procedure

1. Add cream of tartar to egg whites. Beat with electric mixer at high speed until stiff peaks form. Blend in sugar little by little, blending well after each addition.
2. Continue mixing until mixture does not slide when bowl is tilted. Set aside.

Mixing and Baking

1. Preheat oven to 375°F for 30 minutes.
2. Fold meringue mixture into batter with rubber spatula by gently cutting down to the bottom of bowl, scraping up the side of the bowl then folding over top of mixture. Repeat until the meringue mixture and batter are evenly blended.
3. Grease rectangular pan and line it with wax paper.
4. Pour batter into prepared pan spreading evenly to the edge.
5. Bake in preheated oven for 45 minutes at 375°F or until done. Do the test (toothpick inserted in center of the cake should come out clean).
6. Remove cake from pan: a) loosen edge of cake with a flexible metal spatula, b) cover top of pan with wax paper, c) invert cake and d) remove pan. Cool.
7. Decorate the Orange Chiffon cake with icing and flowers.