Skip to main content

How to make cake / basic orange chiffon/best result,super soft




Ingredient:
Cake flour-100g (1cup)
Baking powder-1tsp(optional)
Sugar- 90g (½ cup)
Egg - 4
Salt - ¼ Tsp
vegetable oil-70ml (1/3 cup)
Orange juice - 50ml(3tbsp)
Orange zest - 3tsp
cream of tartar-¼ tsp(optional)


Method:
  • Separate egg whites and yolks.
  • In a bowl mix egg yolk, orange zest, salt, ½ of the sugar, orange juice, flour and oil. 
  • Now whisk egg white, add rest of the sugar when egg white starts to foam but still liquid. 
  • Add cream of tartar and beat until stiff peak forms. 
  • Cream of tartar makes the meringue stable. 
  • Now use a spatula to fold in egg white into the flour mixture very softly. 
  • Add in 3 batches to avoid deflation of egg white. 
  • Careful not to overmix, you don’t want the air pockets to deflate.
  • Next line a 7” pan with parchment paper. 
  • Avoid oil or butter to grease the pan.
  • Grease-free pan helps the batter to rise properly. 
  • Pour the batter in, tap the pan on the table to get rid of big air bubbles. 
  • Preheat the oven to 175c (350f). Bake for 40-45 mins or until a toothpick comes out clean when you poke it into the middle of the cake.  
  • After taking out of the oven let it cool upside down to prevent the cake to deflate.

Notes:
  • the egg white will not whip up properly if there is any trace of egg yolk in the white. so separate carefully.
  • Over baking causes dry cake, so check 5mins beforehand, as oven temperature may vary.
  • Use a 9” pan if you want to double the recipe.
  • you can use lemon juice instead of cream of tartar
  • underbaking will shrink the cake after cooling down
  • use a piece of aluminum foil to cover the cake after you achieve the right golden brown color you like to stop burning the top


----------------

Comments

Post a Comment

Popular posts from this blog

Peri Peri Pizza Recipe

  Ingredients "For a 12-inch pizza" For the dough All-purpose flour 280g (2 cups for me) Yeast 1 ½ tsp Sugar ½ tsp Salt ½ tsp Olive oil 2 tbsp Warm Milk or Water 150 ml For the sauce olive oil 2 tbsp Garlic 2 cloves Onion ¼  tomato 200g or ½  a can Italian seasoning 1tsp salt ¼ tsp or to taste  For the chicken Chicken cubes 500g 3 tsp peri-peri spice 2 tbsp yoghurt Salt if needed toppings: Mozzarella & light cheddar cheese mix. Vegetable of your choice like Mushroom, green onion, onion, olive, pepper, pineapple, beans etc. * for instruction follow the video

LASAGNA/LAZANYA (quick and easy)

Ingredients: For the meat sauce: 3 tbsp of olive oil a mix of basil, thyme, parsley, rosemary 1 tbsp or dry Italian seasoning 2 tsp 1 large onion 4 cloves of garlic 1 tbsp of chilli flakes black pepper ½ tsp salt to taste (around 1tsp )( remember that cheddar cheese is salty) ground meat 1 kg (beef or mutton) chopped tomatoes 800g water to cook for 30 minutes For bechamel /white sauce: butter 4 tbsp flour 4 tbsp pinch of nutmeg pinch of salt cold milk 3 cups Pan Size: 22 x 32 cm ....... one packet of instant/no-boil lasagna sheet or as needed grated mozzarella cheese grated light cheddar cheese grated parmesan cheese (optional) fresh mozzarella on top (optional) Time and temperature: bake at 200°C preheated oven for 35-40 minutes covered then uncover the lasagna and bake another 10-15 minutes to brown the top a bit. ( oven temperature and time may vary) Notes:  1. caramelize onion and meat before adding tomato for extra flavour 2. pour milk quickly at once for the smooth becham

Carrot Cake Recipe/soft & moist -- Cooking A Dream

  You like carrots or not you will like this carrot cake. It's soft and moist, you don't really taste carrot in it. The orange flavour goes very well with it, This is my own recipe and this is how I like my carrot cake. but if you want to use vanilla, cinnamon, almond you certainly can. Although I strongly recommend that you try the way it is.  Ingredients: 250g all purpose flour (1¾ cups-pressed into the cup) 350g finely grated carrot(2 cups -pressed into the cup) 200g sugar(1 cup) 4 eggs 1½ tsp baking powder 1tsp baking soda ½  tsp salt 180ml oil(¾ cup) 1tbsp orange juice  3tbsp orange zest 2tbsp raisin pan size: 20cm x 6cm (8" x 2") baking time: 170°C(340°F)  for 90mins(10mins more or less) Method: coarsely grate carrot in a food possessor  sift flour baking powder and baking soda together in a big bowl beat egg, sugar, salt, orange juice, and zest until pale add oil slowly and beat gently fold in flour add  mix carrot pour the batte