ORANGE CHIFFON CAKE                                                                                              DSC_0286
120 gm Butter
200 gm Sugar
1 tbsp. Vanilla sugar
4 tbsp. Egg Replace, mix with 4 tbsp. Milk
160 gm All-purpose Flour
120 gm Corn Starch
2 tsp. Baking Powder
1 tbsp. Grated Lemon Peel
2 tbsp. Orange Juice
7-8 Slices of Candied Orange
Sift twice flour, corn starch and baking powder and keep aside.
Beat butter, sugar, vanilla sugar and grated lemon peel in the stand mixer. Add the egg replace mixture slowly. Combine sifted flour gradually into the batter. Add Orange juice and beat this for 5-6 minutes.
Meanwhile pre heat oven at 180० C and grease a 10” ring mold cake tin. Arrange candied orange slices in the cake tin. Pour batter into the prepared tin and bake for 45- 50 minutes. After baking turn out on a wire rack to cool: Garnish with candied slice and mint leaves, serve with tea or coffee .You can top with whipped cream if you want.


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