Orange Rice Flour Chiffon Cake

I'm very happy with this chiffon cake recipe.  Supposed to bake it long ago but never get to do it until now.  Must thank Vivian [Vivian Pang's Kitchen] for sharing this lovely chiffon cake recipe [here] using rice flour.  

The cake is soft, spongy, moist and the tangy flavour of the orange is good.

Ingredients For Egg Yolk Mixture
5 egg yolks [I used size A eggs]
15 gm castor sugar [I used 1 tbsp]
40 ml corn oil
50 ml orange juice and zest [about 1 big orange]
60 gm cake flour [I used superfine flour]
30 gm rice flour
1/4 tsp salt
Ingredients For Egg White Mixture
5 egg whites
1/4 tsp cream of tartar [optional]
45 gm castor sugar [I used 3 tbsp]

1. Sieve both flours together and mix in the salt.
2. Separate egg yolks and whites into 2 separate bowls.
3. Beat egg yolks and sugar until creamy, drizzle in oil and orange juice/zest.  Beating mixture as you drizzle in the oil and orange juice until well blended.
4. Fold in sifted flours and mix until well combined.
5. Preheat oven at 160 degrees C for 10 minutes.
6. In a separate bowl, whisk egg whites until frothy, add in the cream of tartar [if using].    Continue whisking and add in sugar in 3 batches.  Whisk until soft to stiff peaks.
7. Fold lightly 1/3 portion of the egg white into the egg yolk mixture until well combined.    Then mix with the remaining egg white.  Fold until well combined.
8. Pour batter into a 19-20 cm [7 inch] tube pan.   Shake a little to smooth out the batter and tap pan several times on table top to release trapped air.
9. Bake in preheated oven for 40 minutes.
10. Remove from oven and invert immediately to cool cake before slicing.
11. Use a slim spatula to run around the edge of the pan and around the tube to dislodge cake before slicing cake.
    
    
    
    
    
    
    
    
    
    

Notes: If using larger eggs [AA size], it is advisable to use a 20-22 cm tube pan.

Notes: Visit this site for its' Nutritional Facts [here]

I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Bake For Happy Kids and My Little Favourite DIY hosted by Anncoo Journal