Coconut Orange Chiffon cake

By shanobiju  

June 22, 2017

Ingredients

3/4 cup All purpose flour/Maida

1 tbsp Cornflour

1/2 tsp Baking powder

1/2 tsp Salt

3/4 cup Powdered sugar

3 Egg

1/2 cup Vegetable oil

2 tsp Orange zest

1/3 cup Desiccated Coconut

2 tbsp Orange juice

1/2 tsp Lemon juice

1/4 cup Cold water

Directions

1Pre heat the oven at 140 degree C. Separate the egg whites and yolks . Keep the orange juice and zest ready. Keep the lemon juice ready.

2I used two 5 1/2"x 3" round baking tin. Do not grease the tins.

3Remove 1 tbsp of Apf and add 1 tbsp of cornflour. Add baking powder.Sift it atleast 5 times.

4Sift the powdered sugar separately atleast 2 times.

5Divide the powdered sugar into two equal parts.Keep it aside.

6Beat the egg whites stiff using a electric mixer starting with medium speed.Add lemon juice and one portion of the powdered sugar. Increase the speed.

7Transfer the sifted flour mixture into a medium sized bowl. Make a well in the centre. Add egg yolks, refined oil ,orange zest, orange juice , cold water and rest of the powdered sugar.

8Using a whisk beat well.Do not over beat.

9Now divide the beaten egg whites into two portions.

10Gently fold in one portion. Do not stir. Now fold in rest of the egg whites and desiccated coconut very gently.

11Tap the bowl to release the air bubbles.

12Transfer the batter in to the cake tins. Tap the tin again .

13Bake for 35 - 40 minutes at 140degree C.

14Check with a toothpick if the cake is done. Now take the tins out of the oven .Invert them and place them on a wire rack . Let it cool well.It takes about 2 hours for it to cool well.

17Temperature of each oven varys..I use MR40L. The cake will sink if the temperature is too high. The texture of the cake will be dense if the batter is stirred or over beaten.

18I use 200 ml standard measuring cup.

19Clean and wash the baking tin with soap water.Ensure it is oil free. The cake will shrink if you use greased pan.

00:00

18 Reviews

Shano Biju

November 2, 2017

You can use a high 8โ€ or 9โ€ pan..

Kizhi

October 27, 2017

Instead of two pans …if i want to bake just one cake using the full recipe what size pan should i use ?

Shano Biju

August 24, 2017

Thankyou so much for the appreciation Mignonne..It means a lot to me..๐Ÿ˜

Mignonne

August 19, 2017

Excellent cake. Came out absolutely soft with a lovely taste of coconut and orange. Everyone at home just
Ioved it. Thank you.

Shano Biju

June 28, 2017

Increase the baking time..Temperature varys from oven to oven..

manju

June 27, 2017

Why is the top of the cake sticky

Shano Biju

June 23, 2017

Pleasure is mine..๐Ÿ˜

Shano Biju

June 23, 2017

Thankyou so much for the kind words..
Happy Baking Salma๐Ÿ˜

Shano Biju

June 23, 2017

Thankyou so much Dr Shilpa๐Ÿ˜

Sonam Devarshi Gaur

June 23, 2017

Wonderful recipe and you have described every thing in a very easy way , thanks for sharing….

Salma Shafeeq

June 23, 2017

Di it looks so yummy,the texture and the natural colour of orange is so apt.. I baked a plain vanilla and banana walnut cake yesterday, I missed seeing your post before baking it… I would go for it .. I’ll bake it sooner.. Till then Happy Baking…

Dr Shilpa

June 23, 2017

Thanks for making every step of the recipe clear
Makes baking more fun

Shano Biju

June 23, 2017

Thankyou so much Ashwini๐Ÿ˜
I don’t bake eggless cakes..Sorry dear ๐Ÿ˜

Shano Biju

June 23, 2017

Thankyou so much Tina..๐Ÿ˜

Shano Biju

June 23, 2017

Thankyou Gwen..๐Ÿ˜

Ashwini

June 23, 2017

Hi
Ur recipe seems to be very yummy.but can pls suggest me some replacement for eggs as we r pure vegetarians .

tina

June 23, 2017

So well presented. A must try recipe. Thanks

Gwen

June 22, 2017

I am sure these flavours will be super awesome… Can’t wait to try it out….

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