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Orange Chiffon Cake 1964

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)72.1571
Energy (kCal)3931.839
Carbohydrates (g)574.8397
Total fats (g)148.8353
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Measure sifted cake flour to make 2 1/4 cups. | 2. Sift the flour now with 1 cup of the sugar, baking powder and salt. | 3. Make a well. in a bowl. | 4. Add the oil, yolks, water juice and rind along with the seeds | 5. Most of the time when I know I am making this cake I soak my seeds in the orange juice and water the night before, just to soften a little. Of course the poppyseeds are optional in the recipe. | 6. Beat with a wooden spoon until smooth. | 7. Beat whites in a seperate bowl with cream of tartar until foamy and lightl peaks. | 8. Add the last 1/2 cup sugar gradually beating to stiff peaks. | 9. Fold with whisk into the batter. | 10. Blending but not deflating. | 11. Pour into ungreased tube pan. | 12. Bake 325 for 50- 55 minutes. | 13. Test. | 14. Reove from oven and let stand one to two minutes. | 15. Turn onto wire parchment lined rack to cool completely upside down still in pan. | 16. Cool completely, run a knife around outer edges and now remove from pan. | 17. Frost when cool with desired frosting or glaze. | 18. -- . | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cake flour 2 1/4 cups sifted 1115.865 240.5275 25.2765 2.6510000000000002
    sugar 1 1/2 cups 1208.97 302.394 0.0 0.0
    baking powder 3 teaspoons 7.314 3.8226 0.0 0.0
    salt 1 teaspoon - - - -
    canola oil 1/2 cup 963.56 0.0 0.0 109.0
    egg yolk 5 273.7 3.0515 13.481 22.559
    cold water 1/4 cup 0.0 0.0 0.0 0.0
    orange juice 1/2 cup 55.8 12.895999999999999 0.868 0.248
    poppy seed 1/4 cup 176.4 9.4517 6.0446 13.9642
    orange grated - - - -
    cream tartar 1/2 teaspoon 3.87 0.9225 0.0 0.0
    egg white 1 cup 126.36 1.7739 26.487 0.4131

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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