At the mention of Chiffon cakes, First on the baking list will always be Pandan flavour chiffon cake as it's a very popular and traditional simple soft cake using the juice of pandan leaves, here in Malaysia and Singapore. Next comes with orange flavour. I've baked quite a number of chiffon cakes in different flavours before but have yet to try one with with orange. So for this month Little Thumbs Up event - Orange theme. I made this cake in 2 colours, orange and chocolate (with chocolate paste). I really love the cottony and light texture of the cake and can grab and eat 2 slices in a row. This recipe was adapted from Jessie and Cass, thank you my friends for sharing this yummy recipe :)
Beat yolks and sugar with a hand whisk until slight pale. Add oil, orange juice and zest. Stir as you add.
Sieve the flour the second time into the yolk mixture. Stir as you add till smooth and egg mixtures into thick paste.
Beat egg whites until frothy. Add sugar in 3 separate rounds and whisk until stiff peak and glossy-looked.
Fold 1/3 of egg whites into the yolk mixture. Then pour in the remaining egg whites and fold gently until just combined with a rubber spatula.
Divide the batter into 2 equal portions, about 250g and mix one portion with 1 tablespoon of chocolate paste.
Scoop half portion of the plain batter into the 21 cm chiffon pan then 2nd layer with chocolate batter, remaining plain batter and end with chocolate batter. (**my chiffon cake is a little low, best to use a 20cm pan), lift and drop the pan gently to remove air bubbles.
Bake at 2nd lower rack in the oven for about 45 minutes.
Invert immediately and let to cool down completely on a wire rack.
Dust cake with cocoa powder as desire.
update: made this the 2nd time using a smaller pan.