Orange Chiffon Cake (CDM) - 5 April 2014

I came across a recipe almost similar to that of Yumsilicious.  The only difference was, cake flour was used instead of plain flour.  Since my previous try at cooked dough method was not that successful, I gave this a try.  And yes, it rise beautifully!  :)

Orange Chiffon Cake (CDM)
Recipe source : Bernice Kitchen

Ingredients

60g cake flour
55g fresh orange juice
50g corn oil
20g sugar
5 egg yolk

Zest of 2 oranges

5 egg whites
60g sugar

1 tsp cream of tartar

* make sure all the ingredients are at room temp.

Method

1. Preheat oven to 165C
2. In a small pan, add orange juice, corn oil and 20g sugar, bring to the boil and remove from the heat. Constantly whisking them together.
3. Sift the flour into the mixture, stirring constantly to form a soft paste. When the mixture is lukewarm, add in the egg yolks and mix well. Stir in orange zest.
4. In a separate bowl, whisk the egg whites with cream of tartar until glossy. Slowly add in the sugar (60g), spoon by spoon until soft peak forms.
5. Fold 1/3 of the egg white into the yolk-flour mixture to lighten the mixture. Then, gently fold the rest of the eggwhites into the yolk-flour mixture. be careful not to deflate the batter.
6. Pour the batter into an ungreased tube pan. I baked mine for about 45-50mins.
7. Take the cake out of the oven and invert the tin straightaway. Cool the cake in the pan completely.
8. To release the cake: run a knife around the cake and gently release it from the tin.

I am sharing this post to the event, Little Thumbs Up April 2014 Event - Orange

organised by

Bake for Happy Kids, and My Little Favourite DIY, hosted by Ann of Annco Journal

 ** I've started a blog last Aug but struggling to maintain and update. That's the reason why it has been set as private till now... :P