(110 grams).1 1/2 cup of sugar1 cup of oil3 cups flour16 grams baking powder (2 packets)8 grams vanilla sugar (1 packet) or half teaspoon vanilla extractNow you've got all of your ingredients ready:Preheat the oven, grease, and flour a
tube pan or a round cake tin.
Pour batter into a well-greased 10-inch
tube pan. Bake for 90 minutes or until a tester comes out clean.
Grease and flour 10-inch
tube pan or 12-cup Bundt pan.
A fixed-bottom 10-inch
tube pan (with a 10 cup capacity) is best for this recipe.
(10 to 12 cup)
tube pan with removable bottom (ungreased) and spread evenly.
Coat the inside of a
tube pan with nonstick baking spray or butter.
2 cups plus 3 tablespoons all-purpose flour, plus flour for dusting the pan 3 eggs The grated peel of 3 oranges (avoiding the spongy white pith) 4 tablespoons (1/2 stick) butter, softened to room temperature, plus butter for greasing the pan 1 cup plus 3 tablespoons sugar 2 tablespoons ouzo liqueur 1 tablespoon whole milk 2 1/2 teaspoons baking powder 2 cups freshly squeezed orange juice with 3 tablespoons sugar dissolved in it 1
tube pan with loose bottom
Grease one 10-inch Bundt or
tube pan, one 13-by-9-inch baking pan, or two 9-inch loaf pans, line the bottom and sides with parchment paper, and regrease.
Pour into greased and floured
tube pan. Bake at 350 degrees for 1 hour and 20 minutes and test for doneness.
Spoon the batter into an ungreased 9- or 10-inch
tube pan, or six miniature ones.
The assortment, with Nestle Toll House recipes, includes small, medium and large cookie pans, petite, medium and large loaf pans, six-well mini fluted
tube pan, eight-well mini petite loaf pans, eight-inch square cake pan, 9-inch round cake pan, oblong cake pan, and other specialty pans.
Chiffon cakes tend to be moister because of the oil and typically are baked in a
tube pan.
