Orange chiffon cake with vanilla
Orange Chiffon Cake with vanilla is a soft American traditional donut, the 50’s cult.
Rich in vitamin it is ideal to fight seasonal winter illnesses.
Soft as a cloud the chiffon cake is also used as a base for stuffing cakes or for flat cakes.
Because of its softness, it doesn’t have to be soaked. You can flavor the cake as you like
(for a 24 cm orange chiffon cake)
300 gr flour 00
300 gr granulated sugar
150 ml sunflower oil
200 ml fresh orange juice (don’t use brik fruit juice)
7 whole medium eggs (420 gr)
16 gr chimica yeast for cakes (1 sachet)
1 vanilla bean
1 tablespoon of lemon juice (5 ml)
1 bio orange peel
For decorating with orange syrup:
2 bio oranges
400 ml water
200 gr sugar