Orange Chiffon Cake

The making of chiffon cake is lightly complicated than then butter cake. It required to mix the egg yolk and egg white separately. To ensure the successful of a chiffon cake, it is important to use the egg as fresh as possible. Meanwhile, the mixing bowl for the egg white must be clean and does not contain other contamination.

Ingredients:

(A)

5 Egg Yolks

90g Caster Sugar

120g Low Gluten Flour

1 Teaspoon Baking Powder

1/4 Teaspoon Salt

5 Tablespoon Cooking Oil

2 Tablespoon Concentrate Orange Juice

1 Orange Zest, Grated ( with its juice)

(B)

5 Egg White

1Teaspoon Cream of Tartar

90g Caster Sugar

Method:

Prepare the ingredients as shown on above diagram.	Preheat the oven to 180 degree celsius with the chiffon cake mold.	Start with Ingredients(A), add egg yolk, caster sugar and cooking oil into mixing bowl。	Beat very well.
Beat the egg yolk mixture till light yellow color. Then add baking powder, salt, orange juice and orange zest and continue beat well.	Add the sieved low gluten flour.	Fold in the low gluten flour and baking powder with spatula in one direction, either clockwise or anti-clockwise。	For ingredients (B), add the egg white into mixing bowl and whisk it.
Then add cream of tartar and caster sugar.	Whisk the egg white until fairly stiff but not dry.	Add the egg white mixture into the egg yolk mixture。	Mix them till well combined.
Add the mixture into chiffon cake mold.	Bake it in the preheat oven at 180 degree celsius for about 50 minutes.	Remove it immediately from oven and revert it.	When the cake is cool, then remove it from the mold.

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