Orange Chiffon Cake

I didn't have a chance to take better photographs as these 'orange columns' were gone literally minutes after I've sliced them. Yes, they tasted really good, even though they didn't appear very enticing.

I think the orange gave the chiffon cake a really refreshing lift and it was such a light and fluffy cake. Makes a terrific afternoon snack anytime!

Orange Chiffon Cake

makes a 23cm tube pan

Ingredients:

Egg Yolk Batter:

6 egg yolks

40g sugar

60g canola oil

60ml orange juice

Zest of 1 orange
120g cake flour
1/2 tsp baking powder

Beaten Egg White:

6 egg whites

1/4 tsp cream of tartar

60g sugar

Method:

1. Preheat oven to 180C.

To make egg yolk batter

2. Sieve the cake flour and baking powder. Set aside.

3. In a mixing bowl, combine egg yolks and sugar. Then mix in oil, orange juice and orange zest. Mix well.

4. Fold in flour mixture until incorporated.

Beaten egg whites

5. In a clean and grease-proof mixing bowl, beat egg whites and cream of tartar until foamy.

6. Add in sugar and beat at high speed until stiff peaks form.

Fold in beaten egg white to egg yolk batter

7. Gently fold 1/3 of the beaten egg whites into the egg yolk batter with a spatula. Fold in the rest of the beaten egg whites in another two batches till just incorporated.

8. Pour the mixture into an ungreased 23cm tube pan.

9. Bake in preheated oven at 180C for 45 minutes or till inserted skewer comes off clean. (I will bake at 160C for 40 minutes the next round)

10. Remove from oven and let cool completely with cake pan inverted.

11. Unmould cake only when completely cooled.


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I'm submitting this post to Bake Along #64 organized by Zoe of Bake for Happy Kids,Joyce of Baking Flavours and Lena of Frozen Wings.