Orange Chiffon Cake

Yesterday, while looking at the oranges in the fruit basket, I was tempted to try this recipe orange chiffon cake (instead of pandan that I made sometime ago). After having the thoughts, I was able to smell the fresh citrus in our kitchen. I rushed to get the utensils out, hours later this was the result. The smell of the homemade cake mix with the citrus flavor was divine. For you out there here is the recipe that I want to share. This recipe was from the famous Mama Fami's fp. Thanks a lot mama for sharing this lovely recipe. I think I have to reduce the baking time because my cake was so brown but the taste was wise.

ORANGE CHIFFON CAKE
source: wlteef.blogspot.com

Ingredients:

• 115g cake flour (I used cream flour)
• 3/4 tsp baking powder
• 85 ml warm orange juice (I used 4 tsp sunquick mix with warm water)
• finely grated zest of 1 1/2 large orange
  
• 5 egg yolks + 30 g castor sugar + 1/4 tsp salt
• 5 egg whites + 50 g castor sugar + 1/2 tsp cream of tartar
  
• 60 ml corn oil (I used sunflower oil)
• 1/2 tsp vanilla essence

Methods:

1. Sieved the flour and baking powder together.
2. By using a hand whisker (I used hand mixer) whisked the egg yolk, 30 g castor sugar and 1/4 teaspoon salt until creamy and light in colour.
   
3. Next, pour the corn oil, whisk again and followed with the warm orange juice.
4. In a clean and dry mixing bowl, using an electric beater (stand mixer), beat egg whites until formed big bubbles, then sprinkle the salt and 1/3 of the 50 g castor sugar (a little at a time) continue with the remaining sugar until finished and beat until formed a stiff peak.
   
5. Pour half of the meringue into the flour mixture in (3) and fold it gently until well blend.
6. Then, pour the mixture (5) into the left over meringue and fold it gently until well blend. Don't stir too long, it will make the cake collapsed.
7. Pour the batter into the non greased chiffon cake tin.
8. Bake in the preheated oven at 175 C for 45 minutes or until cooked, don't ever open the oven door in between.
9. Invert the cooked cake during the cooling process.
10. When the cake is cool, use a knife to take the cake out from the baking tin gently.

Enjoy!