Orange Chiffon Cake

Ingredients:

White layer of egg 7 pieces

Yolk 6 pieces

Flour of cake 225 gm

Sugar 2.5 cup

Baking powder 1 TSP

Oil ½ cup

Salt ½ TSP

Shell of orange 1 TSP

Orange juice ¾ cup

Tartar cream ½ TSP (optional) (Tips 2)

Confectionary sugar  (optional)

Procedure:

Separate the yolk and white layer of egg and take it  in a pot. Keep it aside for cooling. 

Preheat in oven 325 degree Fahrenheit or 170 degree Celsius. Mix flour, 1 and ½ cup sugar, baking powder, salt, Shell of orange. Then do empty in the middle and give yolk. Oil and juice. Now bit it with butter. Bit it until the butter is boiled. Now bit the white layer in another pot with butter. When it will be bitted mix it with yolk and flour.

Now pour the butter on pan and heat it in the middle shelf of oven. Bake the cake for 55-60 min. Check the cake after 40 min. When it will be boiled remove it. Keep it for 1 hour to cool. Cut beside and under to separate the cake. Take it in a pan. Spread confectionary sugar on it. Serve the cake with fruits and hoiping cream.

Tips:

1.      Cake’s flour: In stead of cake’s flour use mixture of normal flour ¾ cup and 2 TSP corn starch.

2.    Cream of Tartar: In stead of Tartar use ½ TSP white vinegar or ½ TSP lemon juice.

3.    In cool egg it is easy to separate yolk and white layer of egg.

4.    In the time of biting see that bowl and biter must be dry. Other wise you can’t make it fume.