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How To make Banana Orange Chiffon Cake
2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. corn oil
6 lg. eggs -- separated
1 c. sieved ripe bananas (2 lg.)
1 tsp. grated orange rind
1/3 c. orange juice
1/2 tsp. cream of tartarORANGE FROSTING:
2 tbsp. butter
1 tbsp. light corn syrup
1/2 tsp. grated orange rind
1 c. sifted confectioner's sugar
1 tbsp. orange juice
Into a medium mixing bowl sift together the flour, sugar, baking powder and salt. Make a well in the center; add corn oil, egg yolks, banana, orange rind, and orange juice. With a wooden spoon beat until smooth. In a large mixing bowl beat egg whites and cream of tartar until whites hold stiff peaks when beater is slowly withdrawn. Gently fold in flour mixture, blending well. Pour into an ungreased angel food cake pan - 10 x 4 inches. Bake in a preheated 325 degree oven until a cake tester inserted comes out clean and cake springs back when touched - 1 hour and 10 or 15 minutes. At once invert pan and let stand on legs; if pan does not have legs invert over a funnel or bottle; cool completely. With a small metal spatula loosen edges and around tube; ease out of pan with fingers. Leave cake bottom side up (top will have cracks) and cover with Orange Frosting. Cake my be cut into 15 (2-inch) wedges.
How To make Banana Orange Chiffon Cake's Videos
Orange Chiffon Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Orange Chiffon Cake. At first glance you could mistakenly think this Orange Chiffon Cake is an Angel Food Cake. Both cakes have a tall circular shape and that characteristic hole in the center which comes from baking the cake in a tube pan. And both cakes have a light and spongy texture. However, they are different in that Chiffon Cakes contain both egg yolks and egg whites, along with baking powder, orange juice, and a liquid fat (in the form of oil). It is the oil that gives this cake its wonderful moist and tender crumb and keeps the cake soft even when refrigerated.
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Ingredients:
There is a typing error in the video. Please use baking powder as written in the description box, not baking soda. Thank you.
225 grams Plain Flour
200 grams Fine Sugar
6 Large Eggs Yolks
1 teaspoon Baking Powder
1/2 teaspoon salt
150 ml. Milk
100 ml. Oil
3/4 teaspoon Banana Essence
1 Banana (15 cm.)
6 Large Eggs Whites
100 grams Fine Sugar
Pan size: 23 cm
Bake in 170°C
Orange Cake | Easy Orange Cake Recipe
Orange Cake | Easy Orange Cake Recipe
Ingredients:
All purpose flour - 2cup (250g)
Egg - 3
Sugar - ¾cup (150g)
Oil - ½cup (120ml)
Orange zest - 2tsp
Baking powder - 2tsp (8g)
Salt - ¼tsp
Orange juice (fresh juice) - ½cup (120ml)
Bake in preheated oven (170°C) for 35-40 mins
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Amazing Orange Cake Recipe | Quick and Easy!
This Easy Orange Cake Recipe is beyond moist and PACKED with orange flavor throughout! You don't need a mixer for this quick and easy recipe that comes together in just a few minutes! It uses orange zest and fresh orange juice to give you maximum flavor, and yes you can enjoy this cake for breakfast, dessert, or as a mid-day snack!
RECIPE:
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Orange Cake | Orange Sponge Cake | Orange Cake With Special Orange Filling | Manjaris Recipe
#orangecake #orangespongecake #manjarisrecipe #manjariscake #orangepoundcake #orangepastry #orangepastrycake #orangegel #cakegel
Ingredients:
for cake
.egg 3
.sugar 3/4 cup (135 g)
.all purpose flour 1 cup (130g)
.baking powder 1 tsp
.orange juice 1/4 cup (60 ml)
.oil 2 tbsp (30 ml)
.orange zest 1 tsp
orange filling
.orange 2 and 1/2 (150g)
.orange juice 1/2 cup (125 ml)
.water 1/4 cup (60 ml)
.sugar 70g (1/3 cup)
.orange zest 1 tsp
orange gel
.corn flour 1 tbsp
.sugar 3 tbsp
.water 2 tbsp
frosting
.whipping cream 1 and 1/2 cup (380 ml)
.sugar 4-5 tbsp
.orange essence 1/2 tsp
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Orange Pound Cake:
Japanese Cheese Cake:
Lemon Pound Cake
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Banana Chiffon Cake 香蕉戚风蛋糕
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Ingredients:
50ml milk (牛奶水)
50g corn oil(玉米油)
150g banana paste (香蕉泥)
40g caster sugar (细砂糖)
120g plain flour(普通面粉或低筋面粉)
1/4 tsp salt (盐)
5 egg yolks (蛋黄)
5 egg whites (蛋白)
1 tsp lemon juice (柠檬汁)
80g g sugar (细砂糖)
22cm (9”) chiffon cake pan
22cm (9寸)戚风烤模,
以130°C烤45分钟,再改160°C 烤15分钟
或以150°C烤45分钟,再改180°C 烤10分钟
Bake in a preheated oven at 130°C for 45 minuets. Then bake at 160°C for 15 minuets.
or bake in a preheated oven at 150°C for 45 minuets. Then bake at 180°C for 10 minuets.
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