Took the opportunity to try out Florence's orange chiffon cake recipe last night for today's breakfast and snack. It's soft, fluffy, moist and nice. Mum said the sweetness is just nice, not too sweet.
Ingredients
115g cake flour
3/4 tsp baking powder
85ml warm orange juice (I used freshly-squeezed orange juice)
finely grated zest of 1.5 large orange
5 egg yolks + 30g castor sugar + 1/4 tsp salt
5 egg whites + 50g castor sugar + 1/2 tsp cream of tartar
60ml corn oil
1/2 tsp vanilla essence or 2 tsp rum
Method
1. Sieve flour and baking powder
2. Use hand whisk to whisk egg yolk until creamy and light in colour. Add in corn oil, then warm orange juice and vanilla essence (or rum)
3. Add in flour mixture into yolk mixture lightly. Add in orange zest.
4. Beat egg white with electric beater until big bubbles formed. Sprinkle in cream of tartar and beat unitl it is white in colour. Add in 50g sugar 3 times and beat until stiff peak.
5. Pour 1/2 egg white into flour mixture in (3) and blend well.
6. Pour the flour mixture into the rest of egg white and blend well.
7. Bake at 175C for 45 minutes or until cooked.
8. Invert the cooked cake during cooling process.
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