Orange Chiffon Cake
fresh orange juice
orange zest from 2 oranges
cream of tartar
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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Orange Chiffon Cake by Anncoo Journal