Orange Ribbon Loaf Chiffon Cake - Revision history

Tzane at 04:48, 21 November 2021

2021-11-21T04:48:47Z

← Older revision		Revision as of 22:48, 20 November 2021
Line 1:		Line 1:
	1 c. sifted flour 3 unbeaten egg yolks		<poem>
			1 c. sifted flour     3 unbeaten egg yolks
			3/4 c. sugar     1/4 c. plus 2 tbsp. cold water or orange juice
			1-1/2 tsp. baking powder 1-1/2 tbsp. grated orange rind
			1/2 tsp. salt     1/2 c. egg whites (about 4)
			1/4 c. vegetable oil   1/4 tsp. cream of tartar

	3/4 c. ~~sugar 1/4 c~~. ~~plus 2 tbsp~~. ~~cold water or orange juice~~		Heat oven to 325 deg. Sift first 4 ingredients into bowl. Make a well; add oil, egg yolks, liquid, and rind. Beat with electric mixer on medium speed 1 minute.

	~~1-1/2 tsp~~. ~~baking powder 1~~-~~1/2 tbsp. grated orange rind~~		Measure egg whites and cream of tartar into large bowl. Beat with mixer 3-5 minutes, until <u>very stiff</u> peaks form. <u>DO NOT UNDERBEAT</u>. Pour yolk mixture gradually over whites, folding <u>just until blended</u>. Pour into ungreased 9x5x2-1/2" loaf pan.

	1/~~2 tsp~~. ~~salt 1~~/~~2 c~~. ~~egg~~ whites ~~(about 4)~~

	1/~~4 c~~. ~~vegetable oil~~ 1/~~4 tsp~~. ~~cream of tartar~~

	~~Heat oven to 325 deg~~. ~~Sift first 4 ingredients into bowl~~. ~~Make a well~~; ~~add oil~~, ~~egg yolks, liquid, and rind~~. ~~Beat with electric mixer on medium speed 1 minute~~.		Bake 50-55 minutes, until top springs back when lightly touched. Turn pan upside down with edges on two other pans. Hang until cold. To remove, loosen sides with spatula; turn pan over, hit edge sharply on table. Cut cake into 3 even layers.

	~~Measure egg whites~~ and cream ~~of tartar into large bowl~~. ~~Beat~~ with ~~mixer 3-5 minutes, until <u>very stiff</u> peaks form~~. ~~<u>DO NOT UNDERBEAT</u>~~. ~~Pour yolk mixture gradually over whites~~, ~~folding <u>just until blended</u>. Pour into ungreased 9x5x2-~~1/2" ~~loaf pan~~.		Spread with your favorite thick orange filling and whipped cream. Cover top with whipped cream. Chill 1 to 2 hours. Makes 8-10 slices, 1" thick.

	Bake 50-55 minutes, until top springs back when lightly touched. Turn pan upside down with edges on two other pans. Hang until cold. To remove, loosen sides with spatula; turn pan over, hit edge sharply on table. Cut cake into 3 even layers. Spread with your favorite thick orange filling and whipped cream. Cover top with whipped cream. Chill 1 to 2 hours. Makes 8-10 slices, 1" thick. Decorate with orange slices or toasted almonds.		Decorate with orange slices or toasted almonds.
			</poem>

Tzane at 04:47, 21 November 2021

2021-11-21T04:47:02Z

← Older revision		Revision as of 22:47, 20 November 2021
Line 11:		Line 11:
	Heat oven to 325 deg. Sift first 4 ingredients into bowl. Make a well; add oil, egg yolks, liquid, and rind. Beat with electric mixer on medium speed 1 minute.		Heat oven to 325 deg. Sift first 4 ingredients into bowl. Make a well; add oil, egg yolks, liquid, and rind. Beat with electric mixer on medium speed 1 minute.

	Measure egg whites and cream of tartar into large bowl. Beat with mixer 3-5 minutes, until very stiff peaks form. DO NOT UNDERBEAT. Pour yolk mixture gradually over whites, folding just until blended. Pour into ungreased 9x5x2-1/2" loaf pan.		Measure egg whites and cream of tartar into large bowl. Beat with mixer 3-5 minutes, until <u>very stiff</u> peaks form. <u>DO NOT UNDERBEAT</u>. Pour yolk mixture gradually over whites, folding <u>just until blended</u>. Pour into ungreased 9x5x2-1/2" loaf pan.

	Bake 50-55 minutes, until top springs back when lightly touched. Turn pan upside down with edges on two other pans. Hang until cold. To remove, loosen sides with spatula; turn pan over, hit edge sharply on table. Cut cake into 3 even layers. Spread with your favorite thick orange filling and whipped cream. Cover top with whipped cream. Chill 1 to 2 hours. Makes 8-10 slices, 1" thick. Decorate with orange slices or toasted almonds.		Bake 50-55 minutes, until top springs back when lightly touched. Turn pan upside down with edges on two other pans. Hang until cold. To remove, loosen sides with spatula; turn pan over, hit edge sharply on table. Cut cake into 3 even layers. Spread with your favorite thick orange filling and whipped cream. Cover top with whipped cream. Chill 1 to 2 hours. Makes 8-10 slices, 1" thick. Decorate with orange slices or toasted almonds.

Tzane: Created page with "1 c. sifted flour 3 unbeaten egg yolks 3/4 c. sugar 1/4 c. plus 2 tbsp. cold water or orange juice 1-1/2 tsp. b..."

2021-11-21T01:10:58Z

Created page with "1 c. sifted flour 3 unbeaten egg yolks 3/4 c. sugar 1/4 c. plus 2 tbsp. cold water or orange juice 1-1/2 tsp. b..."

New page

1 c. sifted flour 3 unbeaten egg yolks

3/4 c. sugar 1/4 c. plus 2 tbsp. cold water or orange juice

1-1/2 tsp. baking powder 1-1/2 tbsp. grated orange rind

1/2 tsp. salt 1/2 c. egg whites (about 4)

1/4 c. vegetable oil 1/4 tsp. cream of tartar

Heat oven to 325 deg. Sift first 4 ingredients into bowl. Make a well; add oil, egg yolks, liquid, and rind. Beat with electric mixer on medium speed 1 minute.

Measure egg whites and cream of tartar into large bowl. Beat with mixer 3-5 minutes, until very stiff peaks form. DO NOT UNDERBEAT. Pour yolk mixture gradually over whites, folding just until blended. Pour into ungreased 9x5x2-1/2" loaf pan.

Bake 50-55 minutes, until top springs back when lightly touched. Turn pan upside down with edges on two other pans. Hang until cold. To remove, loosen sides with spatula; turn pan over, hit edge sharply on table. Cut cake into 3 even layers. Spread with your favorite thick orange filling and whipped cream. Cover top with whipped cream. Chill 1 to 2 hours. Makes 8-10 slices, 1" thick. Decorate with orange slices or toasted almonds.