Orange chiffon cake: Submitted by: John B. | Date Added: 23 Jul 2012
Listed in: Desserts / Desserts - Cakes

300 ml (1 1/4 cup) sifted pastry flour
180 ml (3/4 cup) sugar
10 ml (2 tsp.) Baking powder
2 ml (1/2 tsp.) Salt
60 ml (1/4 cup) of corn oil
3 egg yolks
80 ml (1/3 cup) orange juice
10 ml (2 tsp.) Grated orange zest
3 egg whites
1 ml (1/4 tsp.) Cream of tartar
500 ml (2 cups) butter cream with raspberries
fresh fruit

Raspberry cream:

250 ml (1 cup) unsalted butter
1 L (4 cups) sugar to iced
3 egg yolks
75 ml (5 tbsp.) Raspberries
15 ml (1 tbsp.) Lemon juice
10 ml (2 tsp.) Vanilla extract

Preheat oven to 160 ° C (325 ° F)

In a bowl, mix dry ingredients. Dig a fountain, pour the oil, egg yolks, lemon juice and orange zest. Mix until smooth and reserve.

In another bowl, climb snow egg whites and cream of tartar until soft peaks form.

Gently fold in the first mixture by folding the dough. Pour into square pan 23 cm (9 in.) or a non-buttered ring mold. Bake 1 hour

or until cake is spongy texture to the touch.

Remove from oven. invert on wire rack or cloth dusted with sugar, let cool before removing from pan. Cover the cake with

butter cream and garnish with fresh fruit.

Raspberry cream:

In a large bowl, beat butter for about eight minutes or until light and creamy. Without ceasing to beat, add the icing sugar in

small quantities, in the dim. Then add the egg yolks, one at a time, whisking well after each addition. Finish with raspberries,

lemon juice and vanilla. Beat until smooth. Crémez the cake.

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