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Once you squeeze the oranges, pour the juice through a fine mesh strainer to remove any seeds or pulp. Orange Chiffon Cake: Separate the eggs while they are still cold. 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 to 60 minutes).
Stir flour, sugar, baking powder, salt and orange rind together. Make a well in the centre of the dry ingredients, and then add in this order: vegetable oil, egg yolks, orange juice and water. Beat til smooth. Add cream of tartar to egg whites and beat in a separate bown until stiff peaks are formed.
Chiffon cake—much like angel cake in the US (but tastes better)—is one of the most popular cakes in Malaysia and Singapore. Walk into any cake shops or supermarkets, you can always find various flavors of chiffon cake for sale. Chiffon cake is prized for its very light, soft, and cottony texture.
Gently tap or push the pan’s base to loosen the cake from the sides of the pan. Then run the spatula around the base to release the funnel. Chiffon cake is served ‘upside-down’. 1. Use the right pan Chiffon cakes are best baked in a chiffon tube pan without non-stick coating. DO NOT GREASE THE PAN. 2. Use the appropriate pan size
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