I'm a 17 year old guy, who had never baked a cake in his life (never done much cooking any ways). I followed this video step by step (except for cream of tartar and vanilla extract, I replaced cream of tartar with citric acid powder and the venila extract with vanilla sugar (replaced some of the sugar with it)) the cake tastes amazing. even though it took me a long time to prepare and bake it I feel so confident about my cooking now :) thanks Stephanie. My parents love it too, my dad said, I would never believe it wasn't store bought if I didn't see you make it.
I finally decided to make your recipe on Chiffon cake. For many years ago I had bought the chiffon baking pan but recently, to my dissapointment, I discovered that it is non-stick. I didn't want to risk it so I ordered a new pan, the right one, and baked the cake. It was a lot to do, to my opinion, but it was worth it and the result was astonishing! I have never eaten such a soft and airy cake before. Very delicious. Thank you so much for your recipe. I have watched many of your videos and all seam so easy and delightful.🥰
Couple of notes from when I baked this cake. The cake came out really well. 1. I did not use a tin with a hole in the middle. I divided the batter into 2, in a square tin and a long one. 2. I sprayed oil n dusted it will flour, post baking I turned it upside down. 1st tin it came out immediately, 2nd one, needed assistance like in the video. Both cakes didnt go flat. 3. I didnt use cream of tartar. 4. Keep it for 50 - 60 mins. I was afraid that since my tins were smaller, the cake would get burnt and kept it for a shorter time like 40mins. It needed a bit more time.
It is a Kenwood Titanium Chef KM010. It used to be rebranded by Delonghi in the US which is the type we have, but it is no longer sold that way. If you are in the US or Canada Amazon has them, outside of North America there are many outlets.
For one cup sifted cake flour (100 grams) I use a substitute of 3/4 cup (85 grams) sifted all purpose flour plus 2 tablespoons (15 grams) corn starch (corn flour).
Dear Stephanie, I made the orange chiffon cake last nite n tho I had to adjust oven temp n amount of sugar (300g was too sweet for us), the result was a marvellous, soft n almost velvety texture. Haha, I've never managed to bake such a soft n not caked-up sticky cake!!! Thanks so much for your caring instructions n advice.I'm amazed how internet can help me receive instructions from a teacher so far away, cos I'm from Malaysia, even in just baking a cake.Thanks a million, Stephanie. God bless your heart n the work of your hands😘😘😘
hello stephanie, i followed the recipe and i was even surprise ..it works..even using orange softdrinks instead of fresh orange juice (thats all what i have inside the fridge,,,im so happy.
Hi thanks so much for making videos with the European measurements that we use here in England. They make cooking with these recipes so much more amazing. So thank you to my favourite chef!
I don't understand why some ppl disliked the video , I absolutely love it, it's explained in so much details that you can't go wrong with it , I love her cooking and I'm glad i learned so many tips from her .. respect 😊
Lina, I think that some people just spend their days doing nothing but disliking RUclips videos. Perhaps for that reason -- but long after your comment of four years ago -- RUclips stopped displaying counts of "thumbs down" on videos.
I am visually impaired with limited vision and I go to my favorite baking videos and make the recipes at home and share them with my mom and niece and company of a few friends as well
I did it, but only half of the ingredients. I used a one piece tube nonstick (bundel) pan, as the other spring form tube pan I have was too large for my batter. I respected the recipe except for the tube. I used grape seed oil. I had a bit of a problem removing it from the pan, but I used a plastic spatula and I managed to get it out. It was very good! It's great with fruits, cream or by itself. Thank you, Stephanie!
Thanks for sharing your baking recipes. I made this cake and brought to my office. All of my staffs loved it. You give very details instructions. I can make it right at first time. Also, I've been following lots of your other baking recipes. They are all awesome!
OMG! I did it. Thanks for the recipe. Texture is amazingly light and it tastes delicious compared to the ones I bought from the bakery that often contains that ovalette smell. Thanks, Stephanie.
joy of baking i very very happy and so glad to watch your video... coz i make that cake while watching and heard what u says about the description... its comes out so amazing... very soft chiffon cake and my mother-in-law like it also my friends... but i use plain flour ..i dont have time to buy... but stil comes out ughh... so yummy..
My neighbor just gave me two dozen oranges from her tree and I juiced them this morning! I saw your recipe for orange chiffon cake while watching an Elvis Presley video and decided to click on it! I have made meringue cookies from your video and will now try this cake. Thank you!🍊🍰Cheers!
I made this cake this past week, this recipe is a keeper! My tube pan is nonstick so I turned it upside down on a bowl as shown in the video. After a few minutes it slipped out of the pan and broke in half but not before falling off the counter to the floor. I put it back together, it was only for the wife and I. :) Anyway, this a good recipe and I will be making it again very soon. Nice flavor and very tender cake!
Made this again, came out well, no accidents this time. Very light, refreshing citrus flavor, moist, tender cake. I didn't have cake flour both times but I did the work around with using 1 cup all purpose, remove 2 Tbl spoons then add 2 Tbl spoons of corn starch, that seems to work just fine. I put the sugar through the food processor to make it finer, that works just fine too. Great with a cup of coffee from fresh ground beans Thanks so much for this recipe. Any chance for a lemon chiffon?
i made this cake n came out delicious.. that was too soft and spongy..... bettr than the sponge cakes we buy frm stores.... thnku soo much. i was so happy to bake this one
Having free time in quarantine I made this cake 3 times already. Looks amazing and it’s so yummy. A little big for our family and I did share it with my friends. Something to show off ☺️🥰. Thank you for great recipe🙏
Beautiful, and super moist cake, so easy to make, my kids helped and enjoyed the baking and of course the eating too! ;) I will make it again.Thank you
I've already made this and I'm really happy with how it turned out. The only disadvantage about the cake is that it's so difficult to get out of the pan in one piece. Now I'm making it for a more festive occasion and I've topped it with chocolate ganache and filled it with chocolate butter cream. Really looking forward to see if that is a good combination.
This recipe is awesome!!! I tried it and the results were amazing,wow super spongy & delicious cake 😀 My family just loved it! Thanks a lot Stephanie,for sharing such a wonderful recipe😊 CAN I HAVE A RECIPE FOR STRAWBERRY CHIFFON CAKE,Please!!
Looks exactly the way our family had it for more than 80 yrs...will try and make it...been looking for a similar recipe...thanks. My mom used Wesson Oil...I still saw that a few yrs ago at Target when visiting thr US....am from Canada..originally frim the Philippines.
The reason you don't grease the pan is that you want the batter to cling to the sides of the pan as it bakes. Then as it cools, upside down, it won't shrink. You could line the bottom of the pan with parchment paper.
Thank you so much for sharing this recipe and methods. I have successfully made a chiffon cake after failed for many times!! i like all your videos, very clear instructions and ingredients :)
Hi Stephanie, I made your orange chiffon cake today and it tasted absolutely amazing!! thank you so much for sharing your wonderful recipes! can't wait to try your other recipes!!!
Hi. My mum made an orange cake with this recipe. The texture turned out to be perfect! Thank you for your clear, detailed and accurate instructions. :)
Dear Stephanie! I liked your video very much, can't wait to try this recipe! I would like to mention that it was extremely helpful that you also mentioned the gram version of the measurements! I also loved the extra tips and explanations in the video. Thank you!
Hi guys. Just to let u know I used a normal round baking tin with removable base and didn't grease it or use parchment paper and it came out perfect! Just remember to turn it uoside down after taking it out of the oven. I balanced mine on three mugs. Good luck :-)
Did you turn the cake upside down after it came out of the oven? That should prevent it from shrinking as it cools. If the cake was raw in the center it needs to be baked longer. Bake it until a toothpick (or wooden skewer) inserted into the center of the cake comes out clean.
I made your Orange Chiffon cake today after flirting with it for a few days. I found the recipe easy to do despite my lack of organisation and chaotic mind. Because I had no cake flour, I used your suggestion to use plain flour... only I did not have plain flour but self-raising flour. Its protein content was much higher than recommended by you. I had previous bad experiences with self raising flour not raising, so I added the baking powder as per your recipe. Well... the cake was light and fluffy and so spongy it was difficult to cut without squashing it but it sprang back. I was surprised that as soon as it came out of the oven it started to shrink so I panicked and got some cans out to reverse it on them. The hot pan slid from my hands so one of the cakes (I used a multisize pan) got flattened a bit. You don't want to know what swearing ensued followed by tears! At that moment I felt entirely out of my depth. But the end result justified the effort. I have never ever tasted anything like it and the citrus flavour (sorry, I only had clementines) was magnificent. Thank you very much for teaching me this recipe. I will try it again soon using the proper flour and will revert with any further comments.
Thank you for visibly explaining how to incorporate that orange flavor into a chiffon cake! I usually line mine with parchment paper to make it easier to remove from the pan without breaking; but then, my tube pan has ripples in it and is one-piece, too.
hi Step..i just made this recipe and it turns out very nice..it's awesome it's my first ever in my life to bake a cake,i swear! (it's spongey and smell so good;) ..i just did a little mixing on my flour (i google cake substitute! :) )coz i have pastry flour, i just remove i tbsp of it and replaced with same amount of cornflour..thank you so much for the recipe!!! god bless!!!
Hi Stephanie, i made 2 orange chiffon cake yesterday, the first one came out perfect. The second one was a failure, the bottom of the cake was hard. I followed everything in the procedure for the 1st cake, but the 2nd one, i almost followed just that i did not turn the cake upside down, after taking out from the oven. Could this be the possible reason for having a hard bottom chiffon cake? And before i forget, instead of using tube pan, i used the regular cake pan... Thanks...
Lovely recipe. Didn't have enough oranges so I substituted tangerines which worked very well. I made a tangerine glaze for the topping. The knife counts. Always use a serrated edge for a chiffon or angel cake.
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
I've tried so many different sponge cake recipe and have to say, by far this is the best one I've came across. Baked it the other day and oh my, how fluffy and moist it was and how well it risen. Love ur tutorials, very detailed and always a pleasure t watch. Looking forward to trying ur other recipes thank you!! ☺️😊
I'm assuming you used a tube pan. Did you completely fold the whites into the whole batter. That is, make sure your spatula goes down to the bottom of the bowl and then up and over. The other thing it could be is your oven. Could it be running a little hot? You could buy a free standing oven thermometer to double check your oven's temperature.
Hello Mrs.Stephanie , I am Rula Imran I am from Jordan and I live in Qatar , I would like to thank you for the great recipe , I just try it today and it was really super , thank you :)
I tried to bake it and it was AMAZING. I’d like to thank u very much. Followed each step (except the cream of tartar, we don’t find it very easily in Brazil) and everybody loved it. Thank u!!!!
hii stephanie....... Loved the way you explain things.Purfect is just not the word.I always said as to Y these chefs never explain y or y not.But you hold an edge there.Fanstastic receipies ... I tried the Orange cake..I din have the bunt mould and as you have said it did shrink a bit after cooling.But trust friends and Family cant stop harping about it....
No, it's not non stick. It's because I always use the palate knife to go round the pan to remove the cake when cool. So there is lots of scratches or lines at the side of the pan. Does it cause the cake to fall off.
Are you talking about how the crust of the cake sticks to the pan? If so, that is normal as the cake has to cling to the sides of the pan as it rises. If you don't like that, once the cake is out of the pan and has completely cooled, you can brush off the outside brown crust.
I'm a 17 year old guy, who had never baked a cake in his life (never done much cooking any ways). I followed this video step by step (except for cream of tartar and vanilla extract, I replaced cream of tartar with citric acid powder and the venila extract with vanilla sugar (replaced some of the sugar with it)) the cake tastes amazing. even though it took me a long time to prepare and bake it I feel so confident about my cooking now :) thanks Stephanie. My parents love it too, my dad said, I would never believe it wasn't store bought if I didn't see you make it.
THEGAMINGRULER and
THEGAMINGRULER aw this is the sweetest thing I've ever seen
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THEGAMINGRULER songs
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I finally decided to make your recipe on Chiffon cake. For many years ago I had bought the chiffon baking pan but recently, to my dissapointment, I discovered that it is non-stick. I didn't want to risk it so I ordered a new pan, the right one, and baked the cake. It was a lot to do, to my opinion, but it was worth it and the result was astonishing! I have never eaten such a soft and airy cake before. Very delicious. Thank you so much for your recipe. I have watched many of your videos and all seam so easy and delightful.🥰
Couple of notes from when I baked this cake. The cake came out really well. 1. I did not use a tin with a hole in the middle. I divided the batter into 2, in a square tin and a long one. 2. I sprayed oil n dusted it will flour, post baking I turned it upside down. 1st tin it came out immediately, 2nd one, needed assistance like in the video. Both cakes didnt go flat. 3. I didnt use cream of tartar. 4. Keep it for 50 - 60 mins. I was afraid that since my tins were smaller, the cake would get burnt and kept it for a shorter time like 40mins. It needed a bit more time.
It is a Kenwood Titanium Chef KM010. It used to be rebranded by Delonghi in the US which is the type we have, but it is no longer sold that way. If you are in the US or Canada Amazon has them, outside of North America there are many outlets.
For one cup sifted cake flour (100 grams) I use a substitute of 3/4 cup (85 grams) sifted all purpose flour plus 2 tablespoons (15 grams) corn starch (corn flour).
Dear Stephanie, I made the orange chiffon cake last nite n tho I had to adjust oven temp n amount of sugar (300g was too sweet for us), the result was a marvellous, soft n almost velvety texture. Haha, I've never managed to bake such a soft n not caked-up sticky cake!!! Thanks so much for your caring instructions n advice.I'm amazed how internet can help me receive instructions from a teacher so far away, cos I'm from Malaysia, even in just baking a cake.Thanks a million, Stephanie. God bless your heart n the work of your hands😘😘😘
I've been making this cake for my mom for years and it always turns out wonderfully! Thank you so much for your recipe and blog.
hello stephanie, i followed the recipe and i was even surprise ..it works..even using orange softdrinks instead of fresh orange juice (thats all what i have inside the fridge,,,im so happy.
You would use a powdered sugar glaze (powdered sugar mixed with lemon or orange juice) or the Whipped Cream Frosting.
Kahlua!
Hi thanks so much for making videos with the European measurements that we use here in England. They make cooking with these recipes so much more amazing. So thank you to my favourite chef!
I don't understand why some ppl disliked the video , I absolutely love it, it's explained in so much details that you can't go wrong with it , I love her cooking and I'm glad i learned so many tips from her .. respect 😊
Lina, I think that some people just spend their days doing nothing but disliking RUclips videos. Perhaps for that reason -- but long after your comment of four years ago -- RUclips stopped displaying counts of "thumbs down" on videos.
I love and enjoy watching joy of baking videos and I copied down two of her recipes to make at home soon
I am visually impaired with limited vision and I go to my favorite baking videos and make the recipes at home and share them with my mom and niece and company of a few friends as well
I did it, but only half of the ingredients. I used a one piece tube nonstick (bundel) pan, as the other spring form tube pan I have was too large for my batter. I respected the recipe except for the tube. I used grape seed oil. I had a bit of a problem removing it from the pan, but I used a plastic spatula and I managed to get it out. It was very good! It's great with fruits, cream or by itself. Thank you, Stephanie!
Thanks for sharing your baking recipes. I made this cake and brought to my office. All of my staffs loved it. You give very details instructions. I can make it right at first time. Also, I've been following lots of your other baking recipes. They are all awesome!
I love Stephanie's practical approach.
You are an amazing woman, your recipes are great!! I'm a big fan of you 👌🏻
OMG! I did it. Thanks for the recipe. Texture is amazingly light and it tastes delicious compared to the ones I bought from the bakery that often contains that ovalette smell. Thanks, Stephanie.
I bake this cake all the time.... 100% recommended and it tastes so good 💕💕😍
I did it with milk instead of orange juice. It turned out perfect. Thanks Stephanie!
joy of baking
i very very happy and so glad to watch your video... coz i make that cake while watching and heard what u says about the description... its comes out so amazing... very soft chiffon cake and my mother-in-law like it also my friends... but i use plain flour ..i dont have time to buy... but stil comes out ughh... so yummy..
My neighbor just gave me two dozen oranges from her tree and I juiced them this morning! I saw your recipe for orange chiffon cake while watching an Elvis Presley video and decided to click on it! I have made meringue cookies from your video and will now try this cake. Thank you!🍊🍰Cheers!
I made this cake this past week, this recipe is a keeper! My tube pan is nonstick so I turned it upside down on a bowl as shown in the video. After a few minutes it slipped out of the pan and broke in half but not before falling off the counter to the floor. I put it back together, it was only for the wife and I. :) Anyway, this a good recipe and I will be making it again very soon. Nice flavor and very tender cake!
Made this again, came out well, no accidents this time. Very light, refreshing citrus flavor, moist, tender cake. I didn't have cake flour both times but I did the work around with using 1 cup all purpose, remove 2 Tbl spoons then add 2 Tbl spoons of corn starch, that seems to work just fine. I put the sugar through the food processor to make it finer, that works just fine too. Great with a cup of coffee from fresh ground beans Thanks so much for this recipe. Any chance for a lemon chiffon?
I love ur cake recipe ma,am stephanie it'so easy to follow..cuz u have give all ur efforts to teach us..love u and god bless u more
Such a good demonstration. Very good teaching skills. Thankyou. I'm looking forward to trying this.
i made this cake n came out delicious.. that was too soft and spongy..... bettr than the sponge cakes we buy frm stores.... thnku soo much. i was so happy to bake this one
Having free time in quarantine I made this cake 3 times already. Looks amazing and it’s so yummy. A little big for our family and I did share it with my friends. Something to show off ☺️🥰. Thank you for great recipe🙏
Hi Joy, thanks for sharing the orange cake chiffon. I've made it twice since this week. It is fantastic! Orange juice and zest really nice.
Hi, Joy, I really like any of your baking, I learn a lot of baking from you , thank you very much for teaching .
Beautiful, and super moist cake, so easy to make, my kids helped and enjoyed the baking and of course the eating too! ;) I will make it again.Thank you
Me and my sister make this every year, we love it!
I love the way you bake, I enjoyed watching it. I even bake them and followed your instructions. It turned out perfect.. Thank you for sharing it.
I made it yesterday and it was perfect!!! I thought it could be a little difficult but isn't !
Tanks a lot!!!
I've already made this and I'm really happy with how it turned out. The only disadvantage about the cake is that it's so difficult to get out of the pan in one piece.
Now I'm making it for a more festive occasion and I've topped it with chocolate ganache and filled it with chocolate butter cream. Really looking forward to see if that is a good combination.
Best recipe can I bake this cake in a round tin as i don't have this tube pan.
Hello Stephanie. I did this today, turned out very good. Thanks a lot for your precise explanation and wonderful recipes.
This recipe is awesome!!! I tried it and the results were amazing,wow super spongy & delicious cake 😀
My family just loved it! Thanks a lot Stephanie,for sharing such a wonderful recipe😊
CAN I HAVE A RECIPE FOR STRAWBERRY CHIFFON CAKE,Please!!
Looks exactly the way our family had it for more than 80 yrs...will try and make it...been looking for a similar recipe...thanks. My mom used Wesson Oil...I still saw that a few yrs ago at Target when visiting thr US....am from Canada..originally frim the Philippines.
The reason you don't grease the pan is that you want the batter to cling to the sides of the pan as it bakes. Then as it cools, upside down, it won't shrink. You could line the bottom of the pan with parchment paper.
Thank you so much for sharing this recipe and methods. I have successfully made a chiffon cake after failed for many times!! i like all your videos, very clear instructions and ingredients :)
Hi...I tried this recipe.... It's amazing n tastes awesome.. Thanks
Why did I watch all 17 minutes of this? Oddly, I have been kept entertained. I am well confounded.
Just baked mine this morning and it was delicious! I used 1 1/4 cups of sugar instead. Thank you for this beautiful recipe!
I have never seen anybody bake like this, amazing.
Wow i loved this one! so fluffly and sweet! Thanks for the recipe!
Hi Stephanie, I made your orange chiffon cake today and it tasted absolutely amazing!! thank you so much for sharing your wonderful recipes! can't wait to try your other recipes!!!
I like how she says us and metric measurements
Your recipes are great !! From the first time no fail I tried so many of them . Thanks
I've never actually tried with other liquids so you would have to experiment to see what you like.
You are my teacher....your recipes amazing.....your instruction so easy for me to understand.....thank you so much
Hi. My mum made an orange cake with this recipe. The texture turned out to be perfect! Thank you for your clear, detailed and accurate instructions. :)
Dear Stephanie! I liked your video very much, can't wait to try this recipe! I would like to mention that it was extremely helpful that you also mentioned the gram version of the measurements! I also loved the extra tips and explanations in the video. Thank you!
Hi guys. Just to let u know I used a normal round baking tin with removable base and didn't grease it or use parchment paper and it came out perfect! Just remember to turn it uoside down after taking it out of the oven. I balanced mine on three mugs. Good luck :-)
It really helped😊 Thank You!
Did you turn the cake upside down after it came out of the oven? That should prevent it from shrinking as it cools. If the cake was raw in the center it needs to be baked longer. Bake it until a toothpick (or wooden skewer) inserted into the center of the cake comes out clean.
Sooo..good and very moist Orange Chiffon Cake. I made it twice already. 🍰 Thanks for sharing Joy 👍🏼💐
Reign MakenneH is
Hi ! Can i use butter instead of oil , can i also use frozen orange juice
Thanks for sharing. I tried it and it was delicious. Will suggest it to family and friends.
I'm sorry, then I really don't know why that would be. I've made this cake probably a dozen times, and I've never had it fall out of the pan.
Hi stephanie i tried this recipe, halfed it and baked it in a 7inch tube pan. It worked nicely thanks so much :)
I made your Orange Chiffon cake today after flirting with it for a few days. I found the recipe easy to do despite my lack of organisation and chaotic mind. Because I had no cake flour, I used your suggestion to use plain flour... only I did not have plain flour but self-raising flour. Its protein content was much higher than recommended by you. I had previous bad experiences with self raising flour not raising, so I added the baking powder as per your recipe. Well... the cake was light and fluffy and so spongy it was difficult to cut without squashing it but it sprang back. I was surprised that as soon as it came out of the oven it started to shrink so I panicked and got some cans out to reverse it on them. The hot pan slid from my hands so one of the cakes (I used a multisize pan) got flattened a bit. You don't want to know what swearing ensued followed by tears! At that moment I felt entirely out of my depth. But the end result justified the effort. I have never ever tasted anything like it and the citrus flavour (sorry, I only had clementines) was magnificent. Thank you very much for teaching me this recipe. I will try it again soon using the proper flour and will revert with any further comments.
TheZontania
Thank you for visibly explaining how to incorporate that orange flavor into a chiffon cake! I usually line mine with parchment paper to make it easier to remove from the pan without breaking; but then, my tube pan has ripples in it and is one-piece, too.
Thanks Stephanie ,
another great recipe ,love it 😊
hi Step..i just made this recipe and it turns out very nice..it's awesome it's my first ever in my life to bake a cake,i swear! (it's spongey and smell so good;) ..i just did a little mixing on my flour (i google cake substitute! :)
)coz i have pastry flour, i just remove i tbsp of it and replaced with same amount of cornflour..thank you so much for the recipe!!! god bless!!!
Hi Stephanie, i made 2 orange chiffon cake yesterday, the first one came out perfect. The second one was a failure, the bottom of the cake was hard. I followed everything in the procedure for the 1st cake, but the 2nd one, i almost followed just that i did not turn the cake upside down, after taking out from the oven. Could this be the possible reason for having a hard bottom chiffon cake? And before i forget, instead of using tube pan, i used the regular cake pan...
Thanks...
Lovely recipe. Didn't have enough oranges so I substituted tangerines which worked very well. I made a tangerine glaze for the topping. The knife counts. Always use a serrated edge for a chiffon or angel cake.
Coffee frosting would be nice, too. I remember that from childhood.
Ooo yum
I love all your recipes Stephanie Jaworski
Hi joybaking thanks alot for this recipe... i just made this morning and it turns out well....😊 pretty good my family and friends all liked it...
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
I've tried so many different sponge cake recipe and have to say, by far this is the best one I've came across. Baked it the other day and oh my, how fluffy and moist it was and how well it risen. Love ur tutorials, very detailed and always a pleasure t watch. Looking forward to trying ur other recipes thank you!! ☺️😊
Favoured by many cakes lovers good very good indeed joy we love it
Hi Stephanie, my family love it, thank you🙂
I'm assuming you used a tube pan. Did you completely fold the whites into the whole batter. That is, make sure your spatula goes down to the bottom of the bowl and then up and over. The other thing it could be is your oven. Could it be running a little hot? You could buy a free standing oven thermometer to double check your oven's temperature.
Hello Mrs.Stephanie , I am Rula Imran I am from Jordan and I live in Qatar , I would like to thank you for the great recipe , I just try it today and it was really super , thank you :)
Rula -Yummfies gand of
س فRula -Yummies
Rula -Yummies a iiii
I tried to bake it and it was AMAZING. I’d like to thank u very much. Followed each step (except the cream of tartar, we don’t find it very easily in Brazil) and everybody loved it. Thank u!!!!
Use 1tablespoon of lemon juice
Thanks a lot Stephanie...delicious cake...saludos desde Panamá...
Your orange chiffon cake looks so good and tasty and it looks easy enough to make
made this ,I couldn't get bigger pan,I made this using smaller pan ,reduced quality to half. loved it ..it was perfect.
I tried this recipe and it came out just great!! It was so very easy to make.I loved it. Thanks a million!!
alma6911 can you put butter cream on it?
I baked the cake and it urned out very well. My family enjoyed the delicious cake. Thank you
Hi Stefany I wish you write the ingredient on the screen. Thanks alot for all your effort
Rana Mahmoud there is always a link to the written recipe in the first line of the description.
I followed your instructions and my cake turned out very well. Thanks very much Stephanie for your guidance .👍🌷
thank you so much. by the way, i loved the taste. i also added chopped dates. thanks a lot
What a fabulous delicious orange cake mam u hsve made baking look sosimple which is not so ishall try this cakecertainly thanks again
I love your cake recipes and they are more than a perfect instruction. Thank you so much
Hi, I've made it yesterday, its delicious. Thanks for the dish.
I've dipped half of it in chocolate syrup, which also tasted great.
best recipe. Thank you so much.
Ive always love your recipes. Thank you so much
I don't have a tube pan so can I instead bake in an 8" pan. If yes do I need to greese it?
Hafsa Mohamed do not grease the pan as you need the cake to climb up the sides. Otherwise, it will rise and then fall.
mm delicioso
Yes, I use a convection (fan) oven. I like it a lot as I find it browns better. But it's really a matter of personal preference.
yum so good cake bless ur hand👍❤
hii stephanie....... Loved the way you explain things.Purfect is just not the word.I always said as to Y these chefs never explain y or y not.But you hold an edge there.Fanstastic receipies ... I tried the Orange cake..I din have the bunt mould and as you have said it did shrink a bit after cooling.But trust friends and Family cant stop harping about it....
No, it's not non stick. It's because I always use the palate knife to go round the pan to remove the cake when cool. So there is lots of scratches or lines at the side of the pan. Does it cause the cake to fall off.
Are you talking about how the crust of the cake sticks to the pan? If so, that is normal as the cake has to cling to the sides of the pan as it rises. If you don't like that, once the cake is out of the pan and has completely cooled, you can brush off the outside brown crust.
🧡🧡🧡🧡🧡did it. Can’t thank you enough. Wonderful taste especially that I put less sugar. My family loved it, and they say they love you so much. 🧡🧡🧡🧡🧡
I just made it
Sooooo good
Thanks
Ahlam Hajahmad queen of rtt
Love your recipes . I done a lot and they are really YUMMI!! God bless you.
i love all your videos are you are lovely.
Excelente receta felicidades saludos desde Colombia 🇨🇴 bendiciones 🙏
When youtube was the glory💕
Utility Iýiityòeiu
ok utter e
Or L eacy L eacy I ùre think wu is and on is a uty new new new new new 1eoyy wrote deity or or 1uot and 6min
Tro and yt? The new year ýì youi
Oý pþ I don't care about what they do okau I trìteo y woukf is t r ktir weekù uproot to t ýyyo yèuoeòttutò I don't now now
Hi..
I would like to thank you very much..
I have a son who has a milk allergy.. this cake was very amazing.. now my son can eat with us normally
my cake was perfec, thank you so much
Thank you Stephanie for this wonderful recipe!!!
Hopefully I'm learned it more. ...
it looks very good and satisfying i bet it is so delicious