1. CHIFFON CAKE
PREPARE AND BAKE PASTRY PRODUCT
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2. Ingredients for Orange Chiffon
(1)2 1/4 cups cake flour
(2)1 1/2 cups sugar
(3)1 tablespoon double-
acting baking powder
(4)1/2 teaspoon salt
(5)1/2 cup vegetable oil
(6)7 large egg yolks
(7)3/4 cup fresh orange
juice
(8)2 tablespoons freshly
grated orange zest
(9)2 teaspoons vanilla
(10)7 large egg whites
(11)1 teaspoon cream of
tartar
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3. Procedures:
1. Into a large bowl sift together the flour, 3/4 cup of the
sugar, the baking powder, and the salt.
2. In a bowl whisk together the oil, the egg yolks, the
orange juice, the zest, and the vanilla and whisk the
mixture into the flour mixture, whisking until the batter
is smooth.
3. In the large bowl of an electric mixer beat the egg
whites with a pinch of salt until they are foamy, add the
cream of tartar, and beat the whites until they hold stiff
peaks.
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4. Please follow the numbers (1-4)
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5. 4. Add the remaining 3/4 cup sugar, a little at a time, and beat
the whites until they hold stiff glossy peaks.
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6. 5. Put in sugar at 3 intervals and beat until stiff peaks.
Make a meringue
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7. 6. Lift up beater Ok.. see... It's stiff, very stiff and pointy
But the peaks are fat, not short and thin.

8. 7. Fold the egg whites( meringue) into the batter slowly.
Using cut and fold method
8. Pour the whole of batter onto remaining egg whites and fold well.
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9. Lightly shake it left and right to level cake.
9. Pour into a (22 or 25cm) ungreased clean tube pan.
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10. 10. Bake for forty (40) minutes in a preheated oven at 170/180C.
Insert the cake tester be sure if it is ready to remove from oven
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11. 11. Invert pan immediately after removing from oven
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12. 12. Overturn the cake
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13. 13. Remove cake from pan
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14. 14. Overturn cake onto serving plate
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15. Making Royal Icing with Egg Whites
Ingredients
(1) 3 cups (700 ml) powdered sugar
(2) 1 tsp (5 ml) lemon juice, (3) 2 egg whites
Procedures 1. Sift the powdered sugar into a bowl
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16. 2. Separate the egg white from the egg yolks put another
bowl
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17. 3. Combine lemon juice and egg whites and mix together
briefly with a wire whisk.
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18. 4. In a stand mixer, combine the lemon juice and egg white
mixture with the sugar, adding the sugar a little at a time
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19. 5. For icing to be used as piping, mix the royal icing until soft
peaks begin forming.
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20. 6. Continue mixing and adding sugar, 2 teaspoons at a time,
for firmer peaks.
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21. 7. Adjust as necessary with sugar
(caramelized)
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22. 8. Use royal icing immediately or transfer
to an airtight container.
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23. 9. Choose any color relevant for the occasion
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24. 10. Finished
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