Orange Chiffon Cake

This is my first successful chiffon cake, at least I can consider it "successful" as it did not have the sunken look of my first try. It has risen fairly well and texture-wise, it is baby-soft and taste just like chiffon!! Although the top layer (which is bottom of the pan) does look bald after separating from the pan. Colour-wise, it is pale in comparison and the only distinction of orange is the presence of orange zest. Maybe I should add more orange juice and reduce the water content in my next try....

Ingredients:

Part A:

• 4 Egg Yolks
• 75ml Orange Juice
• 40ml Water
• 85ml Corn oil
• 90g Sugar
• 150g Cake Flour + 1 tsp Baking Powder
• Pinch of Salt
• 2 tsp grated Orange Zest

Part B:

• 5 Egg Whites
• 1/8 tsp Cream of Tartar
• 100g Sugar

Method:

1. Mix all the ingredients in Part A together in a mixing bowl and stir till smooth
2. Using an electric mixer, whisk egg whites and cream of tartar at high speed for approx. 1 min.
3. Gradually add in sugar and whisk till medium peak (the whites will droop a little but not drip when lifted)
4. Fold in the egg yolk mixture into the egg white mixture slowly and in 2-3 batches
5. Pour batter into a 23cm chiffon tube pan and bake at 180C for approx. 45min or till cooked
6. Overturn cake with pan immediately upon coming out from the oven and leave to cool completely before removing from the pan with a sharp knife.