Take flour, 250 grams of castor sugar, baking powder, salt and orange zest in a bowl and mix with beater.
Add egg yolks, oil, vanilla essence and orange juice and mix well.
In a separate bowl take egg whites and add cream of tartar and stiff beat them.
Then add the remaining castor sugar and beat.
Fold the egg whites mixture in the previously prepared mixture and pour in a greased chiffon tin.
Bake for 45 to 50 minutes on 180°C.
When cool, turn it over and sprinkle icing sugar on it and serve.
Pleasebe judicious and courteous in selecting your words.
AOA, it was a soft n tasty cake, i want to ask 2 questions:1) is there any substitute for cream of tartar?2) secondly can i use cream of tartar in other cakes as well like in a cream cake's sponge ...cz i think cream of tartar makes cakes soft (i think).
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