A new super soft orange and chocolate chiffon cake is delicious as is with a simple dusting of powdered sugar, but we can serve it with custard or orange cream to enhance 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 with a cloud-like texture, you will fall in love at the first taste, I’m sure!
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I have opened a channel of recipes open to everyone and free on WhatsApp no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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ORANGE AND CHOCOLATE CHIFFON CAKE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients RECIPE ORANGE AND CHOCOLATE CHIFFON CAKE
- 4 eggs
- 3/8 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
- to taste powdered sugar
#ADV
Tools RECIPE ORANGE AND CHOCOLATE CHIFFON CAKE
- Mold
- Electric whisk
- Spatula
- Sieve
Preparation Recipe Orange and Chocolate Chiffon Cake
Start the preparation of the Orange-scented Chiffon Cake with chocolate by placing 4 yolks in a bowl and adding 20 grams of granulated sugar.
With the whisks, I mix a little (not for long) then add the corn oil.
I grate the orange zest and add it along with 1/3 cup of citrus juice.
Mix well with the whisk, even by hand, then pour in the flour and after mixing the dough, divide it into two equal parts.
To one part, add the cornstarch and to the other the amount of cocoa, and mix both batters well.
Now whip the egg whites to soft peaks with the electric whisks, adding the lemon juice.
High, soft peaks should form but the egg whites should be soft, not too stiff.
Divide these softly whipped egg whites into two parts and mix one part with the cocoa batter and the other with the classic yellow batter made before.
Then take the chiffon cake pan of 18/20 cm and pour in the two different batters trying to achieve a marbled effect, part classic, part chocolate.
All that’s left is to bake at 320°F to cook the orange-scented chiffon cake with cocoa for about 40/45 minutes or depending on the characteristics of your oven and the mold used.
Let it cool, then remove the cake which is soft and very pleasant.
Enjoy your orange and chocolate chiffon cake!
Annalisa
