Where does the name “chiffon cake” come from? From chiffon, a light and soft fabric that recalls the incredible softness of this cake of American origin. To make it, @marinellafrancese used our Migliora® Dolci vanilla baking powder , which will make the chiffon cake even softer . Migliora® Dolci is not in fact a common baking powder: it contains enzymes , that is, proteins of natural origin that improve the final result of your homemade cakes.
Super Soft Orange Chiffon Cake Recipe, with Migliora® Dolci
Discover @marinellafrancese's recipe for this really soft and easy to prepare cake. The baking powder she used is not a common yeast, but our Migliora® Dolci. More convenient than the classic sachets, it is also practical to use thanks to the measuring cup supplied in each jar . The dosage required for 250 g of flour is simply 1 measuring cup of Migliora® Dolci.
Ingredients for Orange Chiffon Cake:
- 6 eggs
- 250 g organic flour arifa Ruggeri
- 150 g sugar
- 180 g orange juice
- 120 g seed oil
- 1 scoop of Migliora® Dolci yeast
- 1 teaspoon cream of tartar
- A pinch of salt
- Grated zest of 2 oranges
Procedure for Orange Chiffon Cake:
Separate the yolks from the whites, beat the whites with half the sugar and the cream of tartar; then, set aside the egg white mixture. Beat the yolks with the remaining sugar, add the seed oil in a thin stream, the orange zest and the juice, alternating with the flour, baking powder and salt sifted together.
Add the whipped egg whites to the yolk mixture, using a spatula. Pour everything into the 24 cm mold (it would be better to use the mold specifically for Chiffon Cake, recognizable by the small "feet" on the edges) without buttering. Bake at 160° C for 50/60 minutes.
