Ethel's Orange Cake

Orange Chiffon Cake Recipe Demonstration - Joyofbaking.com

Описание:

Recipe here: http://www.joyofbaking.com/OrangeChif... Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Orange Chiffon Cake. This Orange Chiffon Cake has the flavor of oranges and is both light and fluffy with a moist and tender crumb.

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Комментарии:

Maha Gh пишет: why did not you put wax paper or grease the pan ? what will happen if i do that ??

crouton soup пишет: Hi Stephanie,
Thank you for the detailed recipe and video! Can I check with you, what would be the difference of measuring the cake flour after sifting the cake flour (as per your instructions)? I would be following your measurements by grams. Should it make a difference if i measure by weight? Tks!


"," пишет: mastersun2

Joy of Baking пишет: For one cup sifted cake flour (100 grams) I use a substitute of 3/4 cup (85 grams) sifted all purpose flour plus 2 tablespoons (15 grams) corn starch (corn flour).

Joy of Baking пишет: If you are having this problem with a lot of your cakes, there are a few reasons why it could be happening. Batter could be over mixed, wrong type of flour, not enough baking powder/soda, or the oven temperature is too hot.

Joy of Baking пишет: I'm sorry, then I really don't know why that would be. I've made this cake probably a dozen times, and I've never had it fall out of the pan.

Diana Ma пишет: Omg, I did it. Thanks so much to Stephanie.

Dheeraj Gundavaram пишет: Hi, I've made it yesterday, its delicious. Thanks for the dish.
I've dipped half of it in chocolate syrup, which also tasted great.

Adnan Sulaiman пишет: Was good and easy

Joy of Baking пишет: It is a Kenwood Titanium Chef KM010. It used to be rebranded by Delonghi in the US which is the type we have, but it is no longer sold that way. If you are in the US or Canada Amazon has them, outside of North America there are many outlets.

dylan chan пишет: Can i half the recipe and bake it in a 5 inch tube pan?

db1ftisland пишет: Thank you so much for sharing this recipe and methods. I have successfully made a chiffon cake after failed for many times!! i like all your videos, very clear instructions and ingredients :)

Abdelhak Merieme пишет: 6 oeufs larges plus le blanc d'un oeufs

225 grammes de farine à patisserie

300 grammes de sucre fin

1 càsoupe de levure chimique

1/2 càcafé sel

2 càsoupe de zeste d'orange

120 ml d'huile végétale(arachide,maïs...)

180 ml de jus d'orange fraichement pressé

1 càcafé d'extrait pure de vanille

Phadthai Thai Thai пишет: Today I gonna make it again, Love what you do- great teacher ^_^

newyorker13606 пишет: i am assuming 350 degrees

Maha Gh пишет: why did not you put wax paper or grease the pan ? what will happen if i do that ??

crouton soup пишет: Hi Stephanie,
Thank you for the detailed recipe and video! Can I check with you, what would be the difference of measuring the cake flour after sifting the cake flour (as per your instructions)? I would be following your measurements by grams. Should it make a difference if i measure by weight? Tks!


"," пишет: mastersun2

Joy of Baking пишет: For one cup sifted cake flour (100 grams) I use a substitute of 3/4 cup (85 grams) sifted all purpose flour plus 2 tablespoons (15 grams) corn starch (corn flour).

Joy of Baking пишет: If you are having this problem with a lot of your cakes, there are a few reasons why it could be happening. Batter could be over mixed, wrong type of flour, not enough baking powder/soda, or the oven temperature is too hot.

Joy of Baking пишет: I'm sorry, then I really don't know why that would be. I've made this cake probably a dozen times, and I've never had it fall out of the pan.

Diana Ma пишет: Omg, I did it. Thanks so much to Stephanie.

Dheeraj Gundavaram пишет: Hi, I've made it yesterday, its delicious. Thanks for the dish.
I've dipped half of it in chocolate syrup, which also tasted great.

Adnan Sulaiman пишет: Was good and easy

Joy of Baking пишет: It is a Kenwood Titanium Chef KM010. It used to be rebranded by Delonghi in the US which is the type we have, but it is no longer sold that way. If you are in the US or Canada Amazon has them, outside of North America there are many outlets.

dylan chan пишет: Can i half the recipe and bake it in a 5 inch tube pan?

db1ftisland пишет: Thank you so much for sharing this recipe and methods. I have successfully made a chiffon cake after failed for many times!! i like all your videos, very clear instructions and ingredients :)

Abdelhak Merieme пишет: 6 oeufs larges plus le blanc d'un oeufs

225 grammes de farine à patisserie

300 grammes de sucre fin

1 càsoupe de levure chimique

1/2 càcafé sel

2 càsoupe de zeste d'orange

120 ml d'huile végétale(arachide,maïs...)

180 ml de jus d'orange fraichement pressé

1 càcafé d'extrait pure de vanille

Phadthai Thai Thai пишет: Today I gonna make it again, Love what you do- great teacher ^_^

newyorker13606 пишет: i am assuming 350 degrees
You'll Need:

1 Cup butter

3 Cups white flour

1-2 Cups sugar

1 Cup flaked coconut

4 eggs

1 Cup chopped walnuts

1/2 Cup orange juice

8 ounces chopped dates

1 teaspoon baking soda


Procedures : Grease well and lightly flour two 9 x 5 x 3 inch loaf pans. Preheat
oven to 300 degrees F.

In a large bowl cream butter and gradually beat in sugar. Add eggs one at a time and beat well after each.

Sift together flour and baking soda. Stir the dry ingredients into the
butter mixture in three parts, alternating with the orange juice. Mix nuts,coconut and dates and fold gently into batter.

Pour batter into greased pans and bake for 1 to 1-1/2 hours
or until golden brown. Mix together 1/2 Cup of orange juice and 1
Cup of powdered sugar and pour over cakes in pans while still hot. Cool inpans on racks. Wrap in aluminum foil when cool and freeze if possible.


Makes two loaves.