Orange Chiffon Cake

Posted by admin on July 2, 2008 , 171 Comments

Ingredients

A: 2 cups of flour, half cup of castor sugar, 1.5 tbsp of baking powder, 1tsp of baking soda, 1/8 tsp of salt

B: 2/3 cup of orange juice (squeeze from 2 oranges), 1/3 cup of corn oil and 1 tsp of orange grind, half cup of castor sugar.

c: 1/2 cup of castor sugar and 1/2 tsp of tatar powder

6 eggs

Directions.

1. Separate 6 eggs into egg yolks and egg whites

2. Whisk ingredients C with egg whites and beat until stiff (preferably with electronic mixer) .

3. Whisk ingredients B well, add ingredient A and whisk well.

4. Add mixture 2 into mixture A, mix well.

5. Pour the barter into 21cm chiffon tube pan and bake in preheated oven at 180 ºC for 1 hour and 10 minutes.

6. Remove cake from oven and invert immediately. Leave to cool.

7. Remove cake from pan.

Note: You can swap 2/3 cup of orange juice (squeeze from 2 oranges), 1/3 cup of corn oil and 1 tsp of orange grind (of ingredients B), with 2/3 cup of coconut milk, 1/3 cup of pandan leave juice.

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