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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 In a large mixing bowl beat egg whites and cream of tartar until whites hold stiff peaks when beater is slowly withdrawn.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 香橙戚风蛋糕 | Apron
Orange Chiffon Cake 香橙戚风蛋糕 | Apron
Tubepan size is 20cm(8)
中空圆模 20cm(8)
蛋黄 egg yolk 3
糖 sugar 10g
盐 salt 1/4tsp
植物油 vegetable oil 25g
鲜橙汁 orange juice 60ml
低筋面粉 cake flour 75g
鲜橙皮 orange rind 1/4tsp
蛋白 egg whites 3
糖 sugar 30g
120c Bake 40min
120度摄氏 烤 40分钟
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#ChiffonCake
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.
班兰戚风蛋糕
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伯爵奶茶戚风蛋糕Earl Grey Milk Tea Chiffon Cake
香橙戚风蛋糕 Orange Chiffon Cake
咖啡戚风蛋糕 Coffee Chiffon Cake
芝士戚风蛋糕 Chiffon Cheesecake
Easy Chiffon Cake Recipe
Tender and light as air, this Chiffon Cake is a classic recipe perfect for any occasion. It’s tall and fluffy while being soft and springy. Plus, thanks to the egg yolks and oil, this cake is unbelievably moist. Delicious on its own or topped with powdered sugar, whipped cream, berries or almost anything! Homemade chiffon cakes are definitely underrated, they are so incredibly soft and you can use them for things like trifle, sheet cakes, and more!
RECIPE:
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Banana Chiffon Cake
Facebook:
Banana Chiffon Cake
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 Chiffon Cake (香橙戚风蛋糕) **
【Recipe】
Invented in America in 1927, chiffon cake is still popular today the world over. The cake may be made in many flavours, and orange is one of my favourites. Hope you like it too.
MY OWN RECIPE ORANGE CHIFFON CAKE