Orange Chiffon

I did not add additional colourings or orange flavourings, the cake still full of orange flavour. The cake is super light & fluffy cos the recipe ask for 7 egg whites! The texture is unlike the other chiffon I made before :) But I overfilled the cake pan and it sink slightly when I removed from the chiffon tin! Therefore did not take side view of the whole cake instead showing the nice bottom only...heeee.

Ingredient

• 4 egg yolks
• 100gm plain flour
• 2 tsp baking powder
• 2 tbsp corn oil
• 90ml fresh orange juice
• 1 orange zest
• 1/2 tsp vanilla essence
• 7 egg whites
  
• 1/2 tsp cream of tartar
  
• 100gm castor sugar
  

Method

1. Blend egg yolks, oil, orange juice, zest, 50gm sugar & vanilla essence together. Sift in flour & baking powder. Blend till smooth.
2. Beat egg whites with cream of tartar on high speed till foamy. Add remaining sugar gradually until stiff & fluffy.
3. Fold in 1/3 of the egg white foam into the egg batter. Mix evenly. Transfer the mixture into the balance egg white foam and fold evenly.
4. Pour the batter into an ungreased 23cm tube pan and bake in preheated oven at 180 deg cel for 40mins.
5. Remove from oven and immediately invert on a cooling rack. Cool completely before removing from pan.