Since there was a special offer on oranges last week which I bought for making fresh orange juice, I decided to bake an OrangeChiffonCake to pair with it for afternoon tea and at the same time make use of those lovely orange rinds which enhance the taste and aroma of the cake
When mixture is well mixed, add orange juice, zest and orange paste. Now, i know we are in the same page, i have promised to teach her how to make ChiffonCakes and for a start, i have to post this recipe which i have depended on to produce the best chiffoncakes ever
Garnish with mandarin oranges. mandarin orange, for garnish. Combine the 1 2/3 tablespoons orange juice concentrate, water, milk, canola oil, vanilla and orange extract. Divide batter among two 9 inch sprayed cake pans and bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean. Frost cake, either 2 separate cakes, or if you are brave, as a 2 layer cake. 1 2/3 tablespoons orange juice concentrate. 1/4 teaspoon orange extract. 1/4 cup orange juice concentrate
Having never made a chiffoncake this was a new challenge and one I gladly accepted. She had watched it while waiting for a plane to come home and she shed a tear because of how special this video was and that memories, great memories are made with recipes and times such as coming home at lunch time from kindy and being sat on the kitchen bench to have a slice of "yellow cake"