A new super soft chiffon cake with orange and chocolate is delicious just with a simple dusting of powdered sugar but we can serve it with custard or orange cream to emphasize the citrus flavor!
THE CHIFFON CAKE, unlike the Angel cake, is made using both egg whites and yolks while for the angel cake only the egg whites are whipped and they are both delicate and light as a cloud, you will fall in love at the first taste I’m sure!
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I opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound. You can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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CHIFFON CAKE WITH ORANGE AND CHOCOLATE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients RECIPE CHIFFON CAKE WITH ORANGE AND CHOCOLATE
- 4 eggs
- 1/3 cup sugar
- 1/3 cup corn oil
- 3/4 cup all-purpose flour
- 1 orange (zest and 1/3 cup juice)
- 2 tbsp cornstarch
- 2 tbsp unsweetened cocoa powder
- 1 tbsp lemon juice
- as needed powdered sugar
#ADV
Tools RECIPE CHIFFON CAKE WITH ORANGE AND CHOCOLATE
- Mold
- Electric Mixer
- Spatula
- Sieve
Preparation Recipe Chiffon Cake Orange and Chocolate
I start the preparation of the Chiffon Cake with orange scent and chocolate by placing 4 yolks in a bowl and adding 20 grams of granulated sugar.
With the whisks, I mix it a little (not for long) then I add the seed oil, for me corn oil.
I grate the orange zest and add it with 1/3 cup of citrus juice.
I mix well with the whisk, even by hand, then I pour in the flour and, after mixing the batter, I divide it into two equal parts.
To one part, I add cornstarch, and to the other part, I add the amount of cocoa and mix both batters well.
Now, I whip the egg whites with an electric whisk until soft peaks form, adding the lemon juice.
They should form tall and soft peaks, but the egg whites should be soft, not too stiff.
I also divide these soft beaten egg whites into two parts, and I add one part to the cocoa mixture and the other to the classic yellow batter prepared earlier.
I then take the chiffon cake mold of 18/20 cm and pour the two different batters into it, trying to achieve a somewhat classic and somewhat chocolate marbled batter.
All that’s left is to bake at 320°F (160°C), cooking the Chiffon Cake with orange scent and cocoa for about 40/45 minutes or according to your oven’s characteristics and the mold used.
I let it cool, remove the cake, which is soft and very pleasant.
Enjoy the chiffon cake with orange and chocolate aromas!
Annalisa
