Orange Chiffon Cake

Ingredients A

• 8 egg yolk
• 100 grams sugar
• 135 grams flour
• 1/2 teaspoon baking powder
• 75 ml oil
• 100 cc of orange juice
• 1/2 teaspoon orange essence
• 2 tablespoon of sweetened condensed milk
• 1/2 teaspoon vanilla

Ingredients B

• 8 egg whites
• 30 grams sugar

Additional Ingredients

• Raisins
• Little Pistachio notes

Guidance

1. Mixer sugar and egg yolks until well blended, then stop mixer, enter Ingredients A stirring with a spatula until well blended.
2. Beat the egg whites and sugar until stiff.
3. Insert whisk egg whites and raisins (raisins over the dough for a little left out) to batter ingredients A, stir with a spatula until blended.
4. Pour into a baking dish.
5. Flatten the surface, rather in stamped on the table to remove air bubbles in the dough (so not a lot of holes that cut later).
6. Bake in the oven for 45 minutes 175 degrees.
7. Don't open oven for 15 minutes first, to check for ripeness, skewer with a stick, that does not wet mean ripe.
8. After 15 minutes, sprinkle the rest of the raisins and little pistachio notes or grade chocolate.
9. Wait cold, remove the cake from pan, and ready to be served.

Successful tips

• When the shaking egg whites should be completely up stiff cone and formed shoots when mixer is lifted.
• Once cooked behind the waiting baking sheet to cool.