This is the the RECIPE for Orange Chiffon Cake. You can easily cook it home for your family.

Recipe by Mama Ding

Total Time | 1 hr 10 mins

Prep Time | 15 mins

Bake Time | 55 mins

Servings : One 22cm/9 inch tube pan cake

Ingredients

• 5 large egg yolks

• 60g castor sugar

• 60ml corn oil/any vegetable oil

• 200ml freshly-squeezed orange juice (from about 2 large oranges)

• 2 tsp orange zest

• 170g plain flour

  In a separate clean and dry mixing bowl -

• 6 large egg whites

• 120g castor sugar

• 1tsp vinegar (optional)

  
  

Method

01 In a large mixing bowl, cream the egg yolks and sugar, about 2 - 3 mins. Add the oil and mix well.

Add the orange juice and mix for 1 min. Add the orange zest and stir well.

Add the flour in 3 batches and stir until you get a fairly smooth mixture, about 2 - 3 mins.

Pre-heat your oven to 150 C/300 F.

02 In a separate mixing bowl and using an electric mixer, beat the egg whites on low speed until frothy.

Add the vinegar, if using. Continue beating for 1 min. Add one third of the sugar and beat on medium speed for 1 min. Repeat until all the sugar is added. Beat on high speed until you get to stiff peak consistency.

03 Take a spatula and add one third of the egg white mixture to the egg yolk mixture. Fold with the spatula until it is well-mixed. Do not overmix.

Next, pour the egg yolk mixture into the remaining egg white mixture. Fold with spatula until just combined.

04 Pour all the cake mixture into the 22cm/9 inch tube cake pan. Tap lightly to even out the mixture.

05 Bake in the pre-heated oven for 150C/300F for 45 mins. Increase to 180 C/350 F and bake for another 10mins.

Remove cake from oven and cool upside down on a cooling rack. When fully cooled, use a plastic knife to loosen all sides of the cake pan (including the center protruding tube part). Very gently, loosen the cake together with the tube. Use the plastic knife and loosen the cake from the flat bottom of the tube. Turn the tube part upside down and remove cake.

Notes

The vinegar is to help stabilize the egg white mixture. Some people use 1 tsp of ovalette instead.
Use room temperature eggs, they beat to a higher volume.