Orange Chiffon Cake
Ingredients
- 6 egg yolks
- 30 g caster sugar
- 150 ml fresh orange juice
- orange zest from 2 oranges
- 75 g corn oil
- 135 g plain flour
- 15 g corn flour
- 6 egg whites
- 100 g caster sugar
- 1/2 tsp cream of tartar
Instructions
- Preheat oven to 165C. Sift plain flour and corn flour in a bowl and set aside.
- Beat egg yolks and sugar with a hand whisk until slight pale. Add oil, orange juice and zest. Stir as you add.
- Sift the flour the second time into the yolk mixture. Stir as you add till smooth and egg mixtures into thick paste.
- Beat egg whites and cream of tartar until frothy. Add sugar in 3 separate rounds and whisk until stiff peak and glossy-looked.
- Fold ⅓ of egg whites into the yolk mixture. Then pour in the remaining egg whites and fold gently until just combined with a rubber spatula.
- Pour batter into two - 5 inches paper chiffon mould or one - 23cm chiffon tube pan.
- Bake at 2nd lower rack in the oven for about 35 minutes or 50 - 60 mins for 23cm tube pan..
- Invert moulds immediately and let to cool down completely on a wire rack.
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