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Receta Chiffon Cake
by Global Cookbook

Chiffon Cake
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Ingredientes

  • 2 1/4 c. Sifted cake flour
  • 1 1/2 c. Granulated sugar
  • 1 Tbsp. Baking pwdr
  • 1/4 tsp Salt
  • 1/2 c. Veg. oil
  • 7 x Egg yolks
  • 1 tsp Vanilla
  • 3/4 c. Water
  • 2 tsp Finely shredded orange peel
  • 1 tsp Finely shredded lemon peel
  • 7 x Egg whites
  • 1/2 tsp Cream of tartar

Direcciones

  1. In a large mixing bowl stir together flour, sugar, baking pwdr, and salt. Make a well in the center of dry mix. Then add in oil, egg yolks, vanilla and water. Beat with an electric mixer on low speed till combined.
  2. Then beat on high speed for 5 min or possibly till satin smooth. Mix in orange and lemon peel. Set batter aside.
  3. Thoroughly wash beaters. In a very large mixing bowl beat egg whites and cream of tartar on medium to high speed till stiff peaks form (tips stand straight). Then pour batter in a thin stream over beaten egg whites and gently mix in.
  4. Pour batter into an ungreased 10 inch tube pan. Bake in 325 oven for 65-70 min or possibly till top springs back when lightly touched. Immediately invert cake in pan. Cold completely. Using a narrow metal spatula, loosen sides of cake from pan. Then remove cake from pan. Cover and store at room temperature for up to 3 days.
  5. Makes 16 servings.