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Orange Chiffon Cake~New Recipe

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Orange Chiffon Cake~New
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Ingredients

  • 

4 Large Egg Yolks


  • 15 g Sugar
  • 
50 g/ml Canola or Corn Oil

  • 50 g/ml Freshly Squeezed Orange Juice
  • 1 tsp Vanilla Extract
  • 
70 g Pastry Flour, sifted
  • 
Zest of 2 Oranges
  • Meringue

  • 80g Sugar
  • 8 g Corn Flour/Starch


  • 4 Large Egg Whites

  • Equipment: 7 inches Chiffon/Angel Tube Pan
  • Baking Sheet



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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 239g
Calories 472  
Calories from Fat 5 1%
Total Fat 0.53g 1%
Saturated Fat 0.04g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 220mg 9%
Potassium 247mg 7%
Total Carbs 102.58g 27%
Dietary Fiber 0.0g 0%
Sugars 96.38g 64%
Protein 15.14g 24%
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