Orange Glazed Chiffon Cake
Light and fluffy cakes are great for when you don’t want anything too heavy for dessert. This Orange Glazed Chiffon Cake is exactly the thing you need.
It’s a simple cake made with Almond Breeze Almondmilk Cashewmilk Blend for a light taste and texture. Over the cake is a generous drizzle of orange glaze. Doesn’t it look gorgeous? This delicate orange glazed cake will be your new favorite go-to recipe.
This recipe features Almond Breeze Almond Cashew Milk Blend. It gives a light flavor and yields an extra moist cake. The almond cashew milk is also in the glaze.
The eggs are separated and the whites are whipped to stiff peaks before being added to the batter. This will give the cake a soft airy texture.
Not a fan of orange? That’s okay. Experiment with the glaze. Use lemon zest instead. Or add a splash of vanilla or almond extract.
The glaze is a simple glaze made with powdered sugar, orange zest, and Almond Breeze Almondmilk Cashewmilk Blend. The orange zest adds a bit of brightness to the cake. It certainly cheered up my seasonally depressed tastebuds.
The glaze is more on the runny side and soaks right into the cake making it extra moist. The orange paired so well with the almond cashew milk that’s in the cake. I don’t think it could have turned out any better.
Ingredients
Instructions
for full instruction please see : www.bakedbyanintrovert.com
It’s a simple cake made with Almond Breeze Almondmilk Cashewmilk Blend for a light taste and texture. Over the cake is a generous drizzle of orange glaze. Doesn’t it look gorgeous? This delicate orange glazed cake will be your new favorite go-to recipe.
This recipe features Almond Breeze Almond Cashew Milk Blend. It gives a light flavor and yields an extra moist cake. The almond cashew milk is also in the glaze.
The eggs are separated and the whites are whipped to stiff peaks before being added to the batter. This will give the cake a soft airy texture.
Not a fan of orange? That’s okay. Experiment with the glaze. Use lemon zest instead. Or add a splash of vanilla or almond extract.
The glaze is a simple glaze made with powdered sugar, orange zest, and Almond Breeze Almondmilk Cashewmilk Blend. The orange zest adds a bit of brightness to the cake. It certainly cheered up my seasonally depressed tastebuds.
The glaze is more on the runny side and soaks right into the cake making it extra moist. The orange paired so well with the almond cashew milk that’s in the cake. I don’t think it could have turned out any better.
Ingredients
- For the cake
- 5 large eggs separated, room temperature
- 1/2 teaspoon cream of tartar
- 1 and 1/3 cups granulated sugar plus 2 tablespoons
- 1/2 cup coconut oil
- 1 tablespoon vanilla extract
- 1 and 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup Almond Breeze Almondmilk Cashewmilk Blend plain or vanilla
- For the glaze
- 1 and 1/2 cups confectioners' sugar
- 3 tablespoons Almond Breeze Almondmilk Cashewmilk Blend plain or vanilla
- 1 tablespoon orange zest about 1 orange
Instructions
- Adjust the oven rack to the lower-middle position and preheat the oven to 325ºF.
- In a large bowl, beat the egg whites and cream of tartar together with an electric mixer on medium speed until foamy. Gradually add the 2 tablespoons of sugar while the mixer is running. Turn the mixer up to high speed and whip the egg whites to stiff peaks. Set aside.
- ..............................
for full instruction please see : www.bakedbyanintrovert.com
0 Response to "Orange Glazed Chiffon Cake"
Posting Komentar