Orange Chiffon Cake Quick and Easy Recipe - Food Fusion

Orange Chiffon Cake Recipe in Urdu
Ajza:
Ande ki zardi 6
Ande ki safedi 7
Maida 2 1/4 cups
Caster sugar 1 1/2 cups
Baking Powder 1 khaney ka chamach
Salt 1/2 chaye ka chamach
Orange zest 2 khaney ke chamach
Oil 1/2 cup
Orange juice 3/4 cup
Cream of tartar 1/2 chaye ka chamach (optional)
Cake banana ka tareeka:
Eggs ki safedi (eggwhites) aur zardi (egg yolk) 2 bowls main alag karlen. 30 minutes tak rakhen taake ande room temperature pe ajayen.
Oven ko 170 C pe preheat karlen.
Electric Mixer ke bowl main maida, castor sugar 1 ¼ cup, baking powder, salt, and orange zest ko ek se do minute beat karen. Egg yolk, oil, orange juice aur vanilla extract shamil karke dubara beat karen. Aur batter ko alihda bowl main rakhden.
Ek aur bowl main eggwhites ko foam ban jane tak beat karen. Cream of tartar, ¼ cup sugar daal kar beat karen. Ab pehle se tayar batter ko chamach se mix karen.
Tayar batter baking pan main dalen aur 55 se 60 minutes tak bake karen.
Cake ko oven se nikal kar counter pe ulat den aur thanda hone tak 1- 1 1/2 ghante rakh den.
Baking Pan hata den aur Icing sugar sprinkle Karen.
Mazedar spongy orange cake tayar hai.
 Orange Chiffon Cake Recipe in English
Ingredients
Eggs 6+1 (Eggyolk 6 eggs & eggwhites 7 eggs)
Flour 2 1/4 cups
Caster sugar 1 1/2 cups
Baking Powder 1 Tablespoon
Salt 1/2 Teaspoon
Orange zest 2 Tablespoon
Oil 1/2 cup
Orange juice 3/4 cup
Cream of tartar 1/2 Teaspoon (optional)
Directions:
Separate egg yolks and egg whites in two bowls. Set aside for 30 minutes to bring them to room temperature.
Preheat oven to 170 degrees C.
In the bowl of your electric mixer, Add flour, sugar 1 ¼ cups (1/4 cup will be used later in the recipe), add baking powder, salt, and orange zest. Beat until all dry ingredients are mixed. . Make a well in the center of the flour mixture and add the egg yolks, oil and orange juice. Beat until batter is smooth. Scrape down the sides of the bowl as needed. Place the prepared batter aside.
In a separate bowl, using whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Now gradually add remaining 1/4 cup of sugar and beat until stiff peaks form.
Combine two batters gently with a large rubber spatula (in three additions).
Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
Immediately upon removing the cake from the oven, turn upside down the pan so it is suspended over the counter.
Let the cake cool completely before removing from pan (about 1 - 1 1/2 hours).
Remove the pan, dust the top with icing sugar.
Orange Chiffon cake is ready to be served.

• Category

  Cooking