COPYRIGHT 2015 l ALING ODAY
Ingredients:
6 large eggs plus one additional egg white (30 grams) 2 1/4 cups sifted cake flour 1 1/2 cups superfine white sugar (caster sugar) 1 tbsp. baking powder 1/2 tsp. salt 1 tbsp. pure vanilla extract 1/2 cup (120 ml) vegetable, corn, canola, or safflower oil 3/4 cup fresh milk 1/2 teaspoon cream of tartar (optional) Procedures: 1. Separate the eggs and place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes). 2. Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece ungreased tube pan. 3. In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, fresh milk and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed. 4. In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter). 5. Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours). 6. To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack. Dust the top with confectioners sugar (powdered or icing). Serve with softly whipped cream (or ice cream) and fresh fruit. 7. Store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.
Orange Chiffon Cake
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Orange Chiffon Cake
6 large eggs plus one additional egg white (30 grams) 2 1/4 cups sifted cake flour 1 1/2 cups superfine white sugar (caster sugar) 1 tbsp. baking powder 1/2 tsp. salt 1 tbsp. pure vanilla extract 1/2 cup (120 ml) vegetable, corn, canola, or safflower oil 3/4 cup fresh milk 1/2 teaspoon cream of tartar (optional) Procedures: 1. Separate the eggs and place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes). 2. Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece ungreased tube pan. 3. In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, fresh milk and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed. 4. In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter). 5. Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours). 6. To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack. Dust the top with confectioners sugar (powdered or icing). Serve with softly whipped cream (or ice cream) and fresh fruit. 7. Store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.