ORANGE CHIFFON CAKE...

ORANGE CHIFFON CAKE

adapted from :    jeannietaywordpress.com

Meringue :

7  egg  whites  (grade A)

70  gm  caster sugar

3/4  tsp  cream of tartar

Yolk Batter :

6  egg  yolks  (grade A)

50  gm  caster sugar

150  gm  cake flour

1/2  tsp  salt

1  tsp  baking powder

85  gm  corn oil

140  ml  fresh orange juice  (about 2 large orange)

1  tbsp  orange zest

Directions :

1.  Prehat oven to 150'C.

2.  Separate egg whites and egg yolks.

3.  Mix egg yolks, 50 gm caster sugar, corn oil, orange zest and orange juice until well combined.

4.  Sift in cake flour, baking powder and salt into the egg yolk mixture, mix well to make sure there are no lumps.  Set aside.

5.  In a clean bowl, beat egg whites until frothy then add the cream of tartar.  After mixing to almost soft peaks, add the 70 gm caster sugar in three batches and beat well between additions.  Continue to beat until stiff and glossy.  Don't overbeat it!!!

6.  Gently fold in the meringue into the egg yolk mixture in 3 batches until well combine.  Make sure there are no streaks of white batter left.

7.  Pour mixture into a 22 cm/9 inch ungreased tube pan and bake for about 70 minutes or until done.

8.  Once baked, remove the cake from the oven and invert immediately.  Let cake cool completely before unmoulding.  Slice and serve...