This is good served as is or with whipped cream and fresh fruit, or even with fruit compote.
1 3/4 c flour
a pinch of salt (or about 1/2 tsp)
1 tbsp BP
1 c sugar
1/2 c orange juice (store bought)
1/2 c cooking oil
5 yolks
8 egg whites
1 tsp vanilla essence
1/2 tsp cream of tartar
1/2 c sugar
Preheat oven to 350 F
Mix the first four ingredients in order, stir with wire whisk, set aside
Mix well with wire whisk yolks, cooking oil and orange juice, set aside
Using electric mixer, beat egg whites, vanilla essence, and cream of tartar for 2 minutes, then add in sugar and beat for another 2 minutes.
Take out about 1/4 c of flour mixture at a time and sift above beaten egg whites while folding lightly and mixture combined well (until all flour mixture is used up).
Take out 1/4 c of batter and add into yolk mixture, stir well.
Pour yolk mixture into egg white mixture, stir lightly until combined well.
Pour batter into 10 inch chiffon pan (tube pan) and bake for 45 minutes
Turn pan upside down on a bottle (see picture) – unless your pan has “feet” (on picture you can see that mine has feet but am still using the bottle as well, to show), and let it stand upside down for 45 minutes.
Serve as is, with additional topping, or cover in buttercream and decorate as you please.
Chiffon Sponge Cake
Ingredients
- 1 3/4 c flour
- a pinch of salt or about 1/2 tsp
- 1 tbsp BP
- 1 c sugar
- 1/2 c orange juice store bought
- 1/2 c cooking oil
- 5 yolks
- 8 egg whites
- 1 tsp vanilla essence
- 1/2 tsp cream of tartar
- 1/2 c sugar
Instructions
- Preheat oven to 350 F
- Mix the first four ingredients in order, stir with wire whisk, set aside
- Mix well with wire whisk yolks, cooking oil and orange juice, set aside
- Using electric mixer, beat egg whites, vanilla essence, and cream of tartar for 2 minutes, then add in sugar and beat for another 2 minutes.
- Take out about 1/4 c of flour mixture at a time and sift above beaten egg whites while folding lightly and mixture combined well (until all flour mixture is used up).
- Take out 1/4 c of batter and add into yolk mixture, stir well.
- Pour yolk mixture into egg white mixture, stir lightly until combined well.
- Pour batter into 10 inch chiffon pan (tube pan) and bake for 45 minutes
- Turn pan upside down on a bottle (see picture) – unless your pan has “feet” (on picture you can see that mine has feet but am still using the bottle as well, to show), and let it stand upside down for 45 minutes.
- Serve as is, with additional topping, or cover in buttercream and decorate as you please.
Bolu Chiffon
1 3/4 cup tepung terigu
sejumput – 1/2 sdt garam
1 sdm baking powder
1 cup gula pasir
1/2 cup jus jeruk (orange juice)
1/2 cup minyak goreng
5 kuning telur
8 putih telur
1 sdt ekstrak vanila
1/2 sdt cream of tartar
1/2 cup gula pasir
Cara Membuat
Panaskan oven 350 F
Campur 4 bahan pertama, aduk rata dengan kawat kocokan (whisk), sisihkan
Aduk rata dengan kawat kocokan, kuning telur, minyak goreng serta jus jeruk, sisihkan
Kocok dengan mixer kecepatan tinggi, putih telur, vanila serta cream of tartar, selamat 2 menit. Masukkan gula dan kocok selama 2 menit kembali.
Ambil 1/4 cup campuran tepung terigu, ayak diatas kocokan putih telur sambil diaduk perlahan-lahan. Lakukan hingga seluruh tepung terigu terpakai dan tercampur rata dengan kocokan putih telur
Ambil 1/4 cup adonan, tuang kedalam campuran kuning telur, aduk rata
Tuang adonan kuning telur kedalam adonan putih telur, aduk perlahan hingga rata
Tuang pada loyang tulban 10 inch, dan panggang selama 45 menit
Balik loyang hingga kue menggantung; jika loyang Anda tidak memiliki kaki, balikkan pada botol dan biarkan selama 45 menit
Hias sesuka hati ataupun sajikan secara langsung
