Hello friends! Happy Tuesday! I’ve been MIA for some days, I needed some days off from social media and baking. The whole covid situation in Peru was stressing me a lot. My parents and their caregivers tested negative for covid but as you might know my brother and his family tested positive and my sister in law got hospitalized last Friday. I’m so glad that she could find a bed in a hospital because it is so hard down there right now.
My husband got his second vaccine shot last week so he was feeling a bit off for a couple of days, he is ok now. My second shot is next Monday so I CAN’T WAIT FOR IT! Then, I will have to wait for my mom to get her vaccination so I can plan my trip to Peru.
I hope you all are doing well. I hope you are choosing to get vaccinated but if not, please stay safe, this virus is no joke.
Now, let’s talk about this chiffon cake. Yes, my mom is a big reason why I bake now. She used to bake all the time, and one of the things she bake every week (almost) was this cake. Soft, packed with fresh orange juice and zest, dusted with powdered sugar on top, perfect for our “cafecito” (coffee time). This cake was very popular between my family and school friends, they always asked for a slice when visiting us, always tasty and perfect. I’m so glad that I can recreate her recipe and I can’t wait to make it for her when I get the chance to travel to Peru.
This recipe is for the collab I’m hosting today. Our theme is “childhood desserts” , so don’t forget to visit the #aprilcollabfriends (Instagram) so you can see all the delicious things my talented baker friends made. You can visit me on Instagram so you can watch the video of how I made this cake @pastry_tales
Let’s start with the recipe
Yield one Angel Food Cake Pan (10 inch)
Click HERE, so you can see the one I have.
Ingredients
2 and 1/4 cups cake flour
1/4 teaspoon salt
2 teaspoons baking powder
6 egg yolks at room temperature
1 teaspoon vanilla extract
1/2 teaspoon orange extract (optional)
3/4 cup white granulated sugar
1/2 teaspooon vegetable oil
3/4 cup fresh orange juice
zest of 4 oranges
6 egg whites at room temperature
1/4 teaspoon cream of tartar
1/2 cup white granulated sugar
For decorating : powdered sugar
Directions
1.- Preheat oven to 340 F. Do NOT grease your pan. For this kind of sponge cake greasing the pan is a big mistake many people make.
2.- In a big mixing bowl, mix cake flour, baking powder and salt. Add sugar 3/4 cup, orange juice, oil, mix in low speed. Add in yolks, vanilla and orange extract (if using). Mix in medium high speed. Add zest and mix until everything is smooth. Set aside.
3.- In another bowl, whip egg whites with cream of tartar, start in medium speed until it looks foamy, add 1/2 cup granulated sugar slowly, little by little and then whip in high for 5minutes until stiff peaks form.
4.-Mix the egg white mixture into your yolk mixture. Using a spatula, fold everything well, carefully and slowly. Pour the batter into your pan. Smooth the top with a spoon.
Tip: When folding in the egg whites, take extra care not to deflate the air out of them. Use a rubber spatula to gently fold them in so you can keep as much air in the batter as possible.
5.- Bake for 45-50 minutes or until a toothpick inserted comes out clean. Top will have a light golden color.
6.- As soon as you take then pan out of the oven turn the pan upside-down. The pan I have has “feet” so it helps when you turn it upside-down. Let the cake cool completely for about 3 hours.
7.- When is all cooled off, run a knife around the edges and gently tap the pan on the counter so the cake releases. Place it on a dish and dust the top with powdered sugar.
Enjoy!
