Orange chiffon, decorated with fondant in comic cake style (ENG/ESP)


The chiffon in the pastry is a variant of the cake, at first glance resembles a cake, in its flavor and density is a cake in addition to having fat, it is very suitable for working with cake fillings and decorated with fondant and in terms of flavor I loved the orange one.
Orange chiffon
06 Eggs (separate egg whites and yolks)
75 grams Refined Sugar (for the cake)
120ml Neutral Oil
01 Orange (Zest only)
180 ml orange juice
300 gr Leavening flour
140 gr Refined sugar (egg whites)
1/2 tsp baking powder or baking soda
With an electric mixer, beat the egg yolks until stiff and add the rest of the wet ingredients (the oil in the form of thread, the liquid medium to be worked (juice or milk) and then with a paddle they will integrate the dry ingredients in an enveloping way. the french meringue.
Then, fold the first mixture into the French meringue. Place in your pan, which should have non-stick paper on the bottom, and bake in the oven.
For the filling:
Chesscake new york
Confit de kiwi
Mango gelle
For decoration
All images are my own, taken with my Poco X3 Pro phone camera and others are posted on my personal Instagram Valeria.sweet.and.cake.Translated with

El chiffon en la repostería es un variante de los ponqué, a simple vista se asemeja a un biscocho, en su sabor y densidad es un ponqué además de que posee materia grasa, es muy adecuado para trabajar con torta rellenas y decorados con fondant y en cuanto a sabor el de naranja me encantó.
Chiffon de naranja
06 Huevos (separar claras y yemas)
75 gr Azúcar Refinada (para la torta)
120ml Aceite Neutro
01 Naranja (Ralladura solamente)
180 ml Jugo de Naranja
300 gr Harina Leudante
140 gr Azúcar Refinada (claras)
1/2 cdta polvo de hornear o bicarbonato
PREPARACIÓN Con la batidora eléctrica, batir las yemas hasta montar e ir agregando el resto de los ingredientes húmedos (el aceite en forma de hilo, el medio líquido que vayan a trabajar (jugo o leche) y luego con una paleta van a integrar de forma envolvente los ingredientes secos. el merengue francés.
Luego de forma envolvente van a integrar la primera mezcla en el merengue francés. Colocan en su tortera, que debe tener papel antiadherente en el fondo y llevan al horno.
Para el relleno:
Chesscake new york
Confit de kiwi
Gelle de mango
Para el decorado
Todas las imágenes son de mi propiedad, tomadas con la cámara de mi teléfono Poco X3 Pro y otras están publicadas en mis Instagram personal Valeria.sweet.and.cake. Traducido con

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Omg this cake it's amazing you are so creative and with a good hand, I love the pink donuts on the cake 🍰🍰


Hello thank you for your comment, glad you liked it, I love to make cakes like this, I find them very beautiful.


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