When I saw this Mandarin Orange Chiffon Cake on My Kitchen Snippets, it reminded me of the one my mother makes for the girls. The girls never seem to get tired of eating it. That reminds me.....I should really get a copy of my mother's recipe and maybe even watch her make it. I definitely wanted to give this a try.
This cake turned out great! I liked it even more than my mom's, perhaps because it is sweeter. SORRY MOM! The verdict was different for the rest of the household. They all preferred my mom's!
Mandarin Orange Chiffon Cake
6 egg yolks
1/2 cup of sugar
3/4 cup Mandarin orange (tangerine) juice/orange juice
zest of 1 orange
1/4 cup of vegetable oil
1/2 cup of sugar
3/4 cup Mandarin orange (tangerine) juice/orange juice
zest of 1 orange
1/4 cup of vegetable oil
(C)
3/4 cup of sugar
6 egg white
1 tsp of cream of tartar
Directions:
3/4 cup of sugar
6 egg white
1 tsp of cream of tartar
Directions:
1) Preheat oven to 325 degree F. Sieve all the (A) ingredient in a mixing bowl until well combined.
2) Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.
3) Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4) Pour batter into ungreased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan and remove cake.
Note:
1 cup self rising flour = 1 cup flour + 1 1/4 teaspoon baking powder + 1/8 teaspoon salt
2) Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.
3) Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4) Pour batter into ungreased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan and remove cake.
Note:
1 cup self rising flour = 1 cup flour + 1 1/4 teaspoon baking powder + 1/8 teaspoon salt
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