Orange Chiffon Cake

 

 

Baked this Orange Chiffon for my cousin sister in-law, a hairstylist who gives us [my family] free hair cut and anything from hair cream to hair spray etc... A big thank you to her.

Spongy, soft and moist chiffon with nice tangy aroma of orange.

Ingredients - Egg Yolk Mixture

[recipe adapted from Happy Flour with slight modifications to ingredients and method]

110 gm cake flour [superfine flour]
1 tbsp castor sugar
1/4 tsp salt
3 large egg yolks

3 tbsp corn oil

85 ml orange juice [from 1-2 oranges]
1 tsp orange zest

• Place all the dry ingredients [sifted flour, salt and sugar] in the mixing bowl.  Make a well in the centre.  Pour in all the liquid ingredients [egg yolks, orange juice, oil and zest].  Beat together using a paddle hook on medium to high speed until well combined and mixture is smooth [takes about 5 minutes].   Set aside.

Ingredients for Egg White
3 large egg white

1/4 tsp cream of tartar

3 1/2 tbsp caster sugar

• Whisk egg white in a clean mixing bowl till frothy, then add in cream of tartar.  Continue beating for a second and add in caster sugar gradually.  Continue beating all the time until soft to stiff peaks formed [Note - it is easier to fold in soft/stiff peak egg white mixture to egg yolk mixture].
• Fold in 1/3 the egg white mixture to egg yolk mixture till well combined.  Then fold into the balance egg white mixture.  Fold till mixtures are well combined.  
• Pour into 7" chiffon pan and bake in preheated oven at 170 degrees C for 30-35 minutes on lower rack.
• Remove from oven and immediately invert pan to cool cake before removing from pan.

Cake shrinks a little after cooling