ORANGE CHIFFON CAKE...

 soft, moist & delicious...

ORANGE CHIFFON CAKE

adapted from :    rasamalaysia.com

Ingredients :

7  egg  yolks  (I use grade A)

50  gm  superfine sugar  (1/4  cup)

1/4  tsp  salt

4  tbsp  cooking oil

2  tbsp  grated orange rind/zest

60  ml  orange juice  (4  tbsp)

Few drops of orange food colouring  (optional)

110  gm  self-raising flour  (4  oz)

7  egg  white  (grade A)

1/2  tsp  cream of tartar  or  1 tsp  lemon juice

130  gm  superfine sugar  ( 2/3 cup)

Directions :

1.  Preheat oven to 170'C/325'F.  Prepare a 9-inch/22 cm UNGREASED tube pan.

2.  To make egg yolk batter :  Beat egg yolks with sugar (50 gm) till pale, then add in salt and oil, mix briefly till it looks like mayonnaise.

3.  Add in grated orange rind/zest, orange juice and orange food colouring (if using) and mix well.  Fold in sieved flour until it forms batter.  Set aside.

4.  To make egg white foam :  Beat egg whites and cream of tartar until mixture forms soft peaks.  Gradually add in sugar, beating at high speed until stiff peaks form.

5.  Gently fold beaten egg white foam/meringue into egg yolk batter in 3 batches until fully combined.  (Do not overmix).

6.  Pour batter into prepared UNGREASED 9-inch/22 cm tube pan.  Tap the pan a few times on table top to get rid of any trapped air bubbles in the batter.

7.  Bake in the preheated oven at 170'C/325'F for about 50-60 minutes or until cooked.  (When lightly pressed, the cake will spring back).

8.  Immediately upon removing the cake from the oven, invert the pan (turn upside down) and place on a bottle or flat surface so it is suspended over the counter.  Let cool completely before removing the cake from pan.

9.  To remove cake from pan, run a thin bladed knife or a palette knife around the side of the pan and center core, release the cake and run the knife along the base of the pan to remove cake...

Credit to :   Kevin Chai  -  'Chiffon Cake Is Done'