Josefina O. Stanford

CHIFFON CAKE

PREPARE AND BAKE PASTRY PRODUCT

Josefina O. Stanford

Ingredients for Orange Chiffon

(1)2 1/4 cups cake flour (2)1 1/2 cups sugar(3)1 tablespoon double-acting baking powder(4)1/2 teaspoon salt(5)1/2 cup vegetable oil(6)7 large egg yolks

(7)3/4 cup fresh orange juice(8)2 tablespoons freshly grated orange zest(9)2 teaspoons vanilla(10)7 large egg whites(11)1 teaspoon cream of tartar

Josefina O. Stanford

Procedures:

1. Into a large bowl sift together the flour, 3/4 cup of the sugar, the baking powder, and the salt.

2. In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth.

3. In the large bowl of an electric mixer beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold stiff peaks.

Josefina O. Stanford

Please follow the numbers (1-4)

Josefina O. Stanford

4. Add the remaining 3/4 cup sugar, a little at a time, and beat the whites until they hold stiff glossy peaks.

Josefina O. Stanford

5. Put in sugar at 3 intervals and beat until stiff peaks.

Make a meringue

6. Lift up beater Ok.. see... It's stiff, very stiff and pointy

But the peaks are fat, not short and thin.

Josefina O. Stanford

7. Fold the egg whites( meringue) into the batter slowly.

Using cut and fold method

8. Pour the whole of batter onto remaining egg whites and fold well.

Josefina O. Stanford

Lightly shake it left and right to level cake.

9. Pour into a (22 or 25cm) ungreased clean tube pan.

Josefina O. Stanford

10. Bake for forty (40) minutes in a preheated oven at 170/180C.

Insert the cake tester be sure if it is ready to remove from oven

Josefina O. Stanford

11. Invert pan immediately after removing from oven

Josefina O. Stanford

12. Overturn the cake

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13. Remove cake from pan

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14. Overturn cake onto serving plate

Josefina O. Stanford

Making Royal Icing with Egg Whites

Ingredients(1) 3 cups (700 ml) powdered sugar

(2) 1 tsp (5 ml) lemon juice, (3) 2 egg whites

Procedures 1. Sift the powdered sugar into a bowl

Josefina O. Stanford

2. Separate the egg white from the egg yolks put another bowl

Josefina O. Stanford

3. Combine lemon juice and egg whites and mix together briefly with a wire whisk.

Josefina O. Stanford

4. In a stand mixer, combine the lemon juice and egg white mixture with the sugar, adding the sugar a little at a time

Josefina O. Stanford

5. For icing to be used as piping, mix the royal icing until soft peaks begin forming.

Josefina O. Stanford

6. Continue mixing and adding sugar, 2 teaspoons at a time, for firmer peaks.

Josefina O. Stanford

7. Adjust as necessary with sugar (caramelized)

Josefina O. Stanford

8. Use royal icing immediately or transfer to an airtight container.

Josefina O. Stanford

9. Choose any color relevant for the occasion

Josefina O. Stanford

10. Finished