Orange chiffon cake

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1 cup of sugar *;
1 cup of flour for cakes;
3/4 cup of oil;
3/4 cup of orange juice;
zest of 2 oranges;
6 eggs;
1 tea spoon of baking powder;
1 dessert spoon vatel’s sea salt from the algarve **

** gives a touch of extra flavour in addition to allowing the egg whites to become firmer.

Turn on the oven at 175ºc. In an electric mixer, beat the egg yolks with the sugar until you get a whitish and fluffy mass. Add the orange zest and with the mixer moving, add the oil and orange juice.

Finally add the flour with the yeast, beating slowly to mix well.

In another bowl, add the egg whites with the fleur de sel and beat until the egg whites are firm.

Add the egg whites to the batter, carefully wrapping with a spoon.

Pour the dough into an ungreased pan and bake for 35-40 minutes.

Allow the cake to cool and unmould only after it is cold.


* i used a 250 ml cup.
** gives a touch of extra flavour in addition to allowing the whites to become firmer.

You can’t grease the tin or at most just grease the bottom so that it comes out easily.

You should not open the oven until the time is up and you should avoid air flow until the cake is cold.

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