Ingredients:
- Cake flour – ½ cup (or)
- All-purpose flour – ½ cup (remove1 tblsp of the flour)
- Corn flour – 1 tblsp (add it into the all-purpose cup)
- Granulated sugar – ¼ cup
- Eggs – 3 nos (large-room temperature)
- Orange zest – 1 tblsp
- Orange juice – 5 tblsp (freshly squeezed)
- Baking powder- ¼ tsp
- Canola oil – 3 tblsp
Procedure:
- Preheat the oven to 375˚F
- Arrange the cupcake liners into the cupcake pans and keep aside
- Separate the egg whites and yolks (ref pic)
- Sieve the cake flour along with baking soda and keep aside
- In the yolk bowl, add the canola oil, orange zest, freshly squeezed orange juice; mix well. Now add the sieved flour into the yolk mixture and mix well with the spatula without any lumps
- In the stand mixer bowl add the egg whites and beat until it reaches the soft peak; in between add the sugar in equal intervals
- Now take a spatula full of beaten egg whites and add into the yolk mixture and fold it gently
- Transfer the egg white into the yolk-flour mixture and fold it gently until it gets done(ref pic)
- Using a regular ice cream scoop and take a scoop full of batter and fill it into the cupcake liners and repeat the same for the remaining batter
- If you have some space in the cupcake pan, pour about ¼ cup of water into it (ref pic)
- Or keep a cup of water in any bakeware under the cupcake pan
- Bake it for about 18-20 mins
- The soft, sponge and orangey “ORANGE CHIFFON CUPCAKES” are ready
- cool completely and serve it with a dollop of fresh cream or with swiss meringue buttercream
NOTES/TIP:
- keeping a cup of water while baking, keeps you cake more moist
- you can make this with simple vanilla essence too
