Orange Chiffon With Maple
Ingredients
- 150g Whole eggs
- 85g Sugar
- 30g Vegetable oil
- 2g Ground cardamom powder
- 12g Orange zest (1 medium orange)
- 280ml Orange juice (3-4 oranges)
- 8.5g Zest Dessert Paste – Sunrise Orange
- 75g Cake flour
- 4g Baking powder
- 125g Maple syrup
Methods
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Preheat oven to 170 degree C. Grease a 7” chiffon cake pan.
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Separate the egg yolk from the egg white in two bowls. Place the egg white in the freezer for 15 minutes
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In the bowl with egg yolks, cream together with ½ of sugar until creamy and pale. Add the vegetable oil, ground cardamom powder, orange zest & whisk well.
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Add the orange juice, Zest Dessert Paste – Sunrise Orange and continue to whisk.
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Sift the cake flour & baking powder into the egg yolk mixture. Whisk until well combined with no lumps.
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Remove egg white from the freezer and whisk with remaining ½ of the sugar until stiff peaks.
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Fold in slowly the egg white meringue until well combined.
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Pour the mixture into the chiffon pan and bake for 30-35 minutes.
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Cool the cake up-side down. Run a paring knife around the pan to release the cake.
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Drizzle maple syrup over the cake just before serving.