Chiffon Orange Cupcake

Ingredients

• 32 g of oil
• 65 g orange juice
• 68 g low protein flour (blue key)
• A little salt
• 4 egg yolks (I added grated orange peel)
• 4 egg whites
• 50 g sugar
• 1 tsp lemon juice

Method

• Heat the oil until warm. Add flour & salt, mix well. Add orange juice, mix well again. Then add the curd, mix well.
• Beat the putel until stiff peaks.
• Gradually add to the cake batter, mix well.
• Pour into the chiffon pan without any grease.
• Oven with a temperature of 165°C fire up and down for +/- 1 hour until cooked. (adjust with oven msg2)
• Remove from oven & invert the pan to room temperature.
• Notes:
• – Cupcake oven with low temperature, below 150°C to prevent cracking of the surface.
• - The oven also takes longer than the one on a baking sheet because of the low temperature.
• - It's 3/4 full.
• - No need to turn it over when it's cooked.

Location:

Share :

You may like these posts :

• 
  Mini Cheese Tart
• 
  Vermicelli Pudding
• 
  Regal Desert Box
• 
  Rolls And Sponge Roll Recipe Using What Flour