The Orange Chiffon Cake Mini Pandoros are a clever and delicious idea for the holidays, perfect for Christmas breakfast. Soft, fragrant, and quick to make, all you need are the molds, and preparing them will be a breeze. They have nothing to do with pandoro, as the dough is that of chiffon cake. They are delightful with their orange flavor and butter-free, they are simple and tasty, but if desired, they can also be frosted.
Now let’s see the ingredients to prepare them! 😉
If you like single-serving recipes, you might also be interested in
pan brioche trees with chocolate.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Chiffon Cake Mini Pandoros
- 2 1/2 cups All-purpose flour
- 1 1/4 cups Sugar
- 6 Eggs
- 1 cup Orange juice
- 1 Grated orange zest
- 1/2 cup Sunflower oil
- 1 packet Cream of tartar
- 1 packet Baking powder
- 2 tablespoons Vanilla extract
- 1 pinch Salt
- as needed Powdered sugar
- 10 1/2 oz Dark chocolate
- as needed Colored sprinkles
Tools
- Hand whisk
- Electric whisk
- Citrus juicer
- Sieve
- Mini pandoro mold
- Oven
- Microwave
Preparation of Chiffon Cake Mini Pandoros
To create the mini pandoros, you need pandoro molds. You can find them here.
Here you will also find a good electric whisk.
Separate the egg yolks from the whites, and beat the whites with the electric whisk until stiff peaks form, along with the cream of tartar.
Meanwhile, in a large bowl, sift the flour with the baking powder, add the salt and sugar. Pour in the squeezed oranges and grated zest, the sunflower oil, the yolks, and the vanilla extract.
Mix the batter with a hand whisk to incorporate all the ingredients. Add the beaten egg whites with gentle movements from bottom to top to avoid deflating them.
Pour the batter into the pandoro molds, always leaving a margin, otherwise, the batter might overflow from the mold.
Bake in a preheated oven at 338°F for about 20 minutes, always adjust to your oven and always do the toothpick test before removing from the oven.
Let cool and gently remove the mini pandoros from the molds. Before serving, dust with powdered sugar or you can frost them.
Break the dark chocolate into pieces in a microwave-safe bowl, heat for a few seconds in the microwave or melt in a bain-marie. Once melted, frost the mini pandoros and decorate with colored sprinkles, let the chocolate harden before serving 😉
Preservation and variations on the mini pandoros recipe
The mini pandoros stay soft for several days at room temperature under a glass dome. They can also be filled with white chocolate cream. Try them, they are truly delicious!
The molds can be found in specialty baking stores
If you like cookies, try the Christmas cookies with orange, they are scrumptious!
If you like cookies, try the Christmas cookies with orange, they are scrumptious!
