Orange Chiffon Cake – Lynne Lee- Diep shared Mar 2015
115g plain flour
3/4 tsp Baking powder
85ml orange juice
Finely grated zest of 1.5 large orange
5 egg yolks + 30g castor sugar
5 egg whites + 50g castor sugar
60ml oil (veg/sunflower)
Sieve flour and baking powder three times.
Beat egg white with electric beater until it is white in colour.
Add in 50g sugar 3 times (a little at a time) and beat until stiff peaks formed.
Whisk egg yolk until thick and creamy.
Add in oil then orange juice.
Add in flour mixture into yolk mixture and mix in lightly. Stir in the orange zest.
Pour 1/4 egg white into cake batter and blend well.Add another 1/4 of the egg white and fold gently.
Repeat until egg white all folded in.
Bake at 175C for 45 minutes or until cooked.
Invert the cooked cake during cooling process.