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Bolo Chiffon Cake de Laranja, Tangerina e Limão Siciliano

Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 10 slices
Calories 350
A light and citrusy chiffon cake infused with fresh orange, tangerine, and lemon flavors, perfect for a refreshing dessert.

Ingredients

Group A (dry ingredients)

  • 220 g flour (all-purpose flour)
  • 60 g cornstarch (cornstarch)
  • 11 g baking powder (chemical leavening)
  • 2 g refined salt
  • 9 units egg yolks
  • 100 g crystal sugar
  • raspas das cascas dos frutos zest of citrus fruits (orange, tangerine, lemon)
  • 50 mL Verona tangerine juice (about 1 medium fruit)
  • 55 mL Persian lime juice (about 1 medium fruit)
  • 25 mL bergamot juice (about 1 bergamot fruit)
  • 15 mL Sicilian lemon juice (about 1/2 lemon)
  • 20 mL Yuzu sake or shochu
  • 120 mL vegetable oil

Whipped egg whites

  • 9 units egg whites
  • 210 g crystal sugar

Instructions 

  • Preheat oven to 180°C. Do not grease the chiffon mold.
  • Sift all dry ingredients three times. Set aside.
  • Extract zest before juicing fruits. Mix and strain citrus juices and sake/shochu to get 150mL liquid.
  • Cream egg yolks with sugar until pale and fluffy. Add zest and strained juice, continue beating.
  • Add oil gradually while beating. Set aside.
  • Beat egg whites until soft peaks form, gradually add sugar, then beat until stiff peaks (7-8 min).
  • Mix dry ingredients into yolk mixture slowly. Fold in whipped egg whites gently.
  • Pour batter into ungreased chiffon mold and level. Bake at 180°C for 50-55 minutes, test with toothpick.
  • Invert cake onto a cone and cool for at least 6 hours before removing from mold.
  • Run a thin knife around the edge to release cake and carefully remove the mold.

Notes

Ensure not to grease the mold for proper rise.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: Brazilian
Keyword: cake, citrus