Orange chiffon cake with whipped cream
The orange paste that's left after making the Coendor! I was thinking about where to use it, but I put it in an orange chiffon. There's a bit of whipped cream that's not enough to icing in the freezer, so I put it on top. I really put it on, and it looks rough, but it tasted really good!! Make an orange chiffon with whipped cream on top
3 serving
Within 60 minutes
초록바람N
Ingredients
  • Eggs
    3ea
  • Sugar
    35g
  • grape seed oil
    40g
  • Water
    40g
  • Orange
    20g
  • with a coin-tro
    15g
  • Soft flour
    70g
  • Baking powder
    1/2ts
  • Orange
    1/2ts
  • egg
    3ea
  • Sugar
    50g
Cooking Steps
STEP 1/7
First, mix the orange paste, coentro, and orange essence well. You just have to mix the orange paste well. If you don't have orange paste, you can replace it with an orange peel and orange juice.
STEP 2/7
Beat the yolk in a bowl, whisk sugar to ivory, then add the grape seed oil, water and orange paste mixture in order and mix well.
STEP 3/7
Add the sifted flour and baking powder and mix well with a whisk.
STEP 4/7
Divide sugar into whites three times and make meringue with a slight bend at the end.
STEP 5/7
Divide the meringue into the yolk dough three times and mix well with a large motion to increase the volume of the meringue.
STEP 6/7
Panning in a wet chiffon pan, stir a few times with chopsticks to arrange the dough. Cook for 30 to 40 minutes in a preheated 170 degree oven.
STEP 7/7
If the color turns yellowish to the inside of the swollen part, it's all cooked. Or if you stick the skewer and it's clean, it's cooked. Turn it upside down and remove from the mold. Whip the whipped cream with a bit of sugar and coent to suit your taste, and put it on a cooled chiffon!
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