Cocoa Chiffon Cake
Sugar and orange peel
3 egg yolks.
3 egg whites.
110 gr sugar.
120 gr self raising flour.
50 gr corn oil.
120 gr fresh orange juice.
30 gr cocoa powder.
½ teaspoon baking powder.
½ teaspoon baking soda.
¼ teaspoon cream of tartar.
1 orange peel, grated.
1 tablespoon vanilla extract.
1- Rub 2 tablespoon of sugar with the orange peel until it takes the color of the orange peel, in my case it got green and very fragrant. Keep aside.
2- In a bowl place: egg yolks, oil, orange juice, cocoa powder, flour and the orange-sugar mix, whisk until the mixture looks creamy.
3- In other bowl place the egg whites, vanilla extract and cream of tartar, whisk until it forms soft peaks, gradually add in the sugar and whisk until stiff peaks.
4- Carefully fold ¼ of the egg whites in the cocoa mixture, when it is well incorporated in the cocoa batter add another ¼ of the egg whites and finally add in the rest of the whites.
5- Place the batter in a greased cake pan, and bake until a toothpick inserted in the center of the cake comes out clean, invert the cake pan on a dish, when the cake cools, it should come out alone, if it does not, slide a knife around the pan and remove the cake.
Frosting and filling.
8 tablespoons vegetable shortening
4 tablespoons salted butter.
3 ½ cups icing sugar.
1 cup cocoa powder.
1 tablespoon vanilla extract
1 tablespoon orange peel, grated.
½ cup milk, it may need some extra*
1- Mix all the ingredients and whisk at high speed until the batter is creamy, it may need some extra milk, if it does, add in the milk by 1 tablespoon at a time, the consistency is like a butter cream.
1 cup sugar.
½ cup water.
2 tablespoons vanilla extract.
1- Boil the sugar and water until it looks like a syrup, let cool and add in the vanilla extract.
1- Slice cake in 2 lengthwise, so you have 2 layers.
2- Drizzle the bottom layer with the rum syrup and ¼ of the frosting and cover with the other layer, drizzle with rum syrup and decorate with rest of the frosting.