Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, flourless okara orange chiffon cake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Flourless Okara Orange Chiffon Cake is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Flourless Okara Orange Chiffon Cake is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook flourless okara orange chiffon cake using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Flourless Okara Orange Chiffon Cake:
- Take 4 ◎Egg yolks
- Take 40 grams ◎Sugar (or sugar substitute)
- Prepare 2 tbsp ◎Olive oil (or vegetable oil)
- Make ready 1 juice of 1 orange ◎Orange juice
- Get 1 orange worth ◎Grated orange peel
- Take 8 tbsp ◎Skim milk powder
- Prepare 4 ☆Egg whites
- Get 1 pinch ☆Salt
- Prepare 60 grams ☆Sugar (or sugar substitute)
- Make ready 1 tsp ☆Baking powder
- Make ready 200 grams Fresh okara
Instructions to make Flourless Okara Orange Chiffon Cake:
- Prepare the ingredients. Wash the orange well and grate the peel. Squeeze the orange, and set aside the juice. Separate the egg yolks and egg whites into different bowls.
- Make the meringue with the ingredients marked ☆. First, add a pinch of salt to the egg whites, then beat in the sugar and baking powder in two batches using an electric mixer. Beat until firm peaks form. Be sure that it's really stiff! Set aside.
- For the ingredients marked ◎: First, beat egg yolks and sugar with a whisk until light-colored. Add olive oil, orange juice, peel, and skim milk powder, and blend well with an electric mixer.
- Add okara and continue mixing until the batter is thick. Switch to a rubber spatula and fold in the meringue from Step 2, half at a time. Avoid breaking the meringue bubbles and carefully incorporate into the batter.
- Pour the batter into a chiffon cake tin and bake at 300-320°F/150~160°C for about 45 minutes. When it's done, take it out of the oven and immediately turn it upside down to cool. This prevents sinking.
- This is a circular cake I made by halving the recipe. It turned out like a light sponge cake. You can use it as a base and decorate it in many ways. It's not very tall, since I halved the recipe, but If you use the whole recipe you can make a layer cake.
- This time I made it into a strawberry shortcake. I doubled a recipe for yogurt cheese cream and added 200 ml of whipped cream. I divided a chiffon cake in two, and put a layer of the cream and strawberries in the middle.
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