Orange Chiffon Cake

It has been a long time since i baked a chiffon cake. Compare to butter cake, i still prefer the soft texture of the chiffon cake and it is not as sinful as butter cake so i get to eat as many as i can. 

A few months back, i had promised a friend to make her favourite pandan chiffon cake but since i have too many orange at home, i intend to make this Orange Chiffon Cake for her. Hope she will still love it :)

" ORANGE CHIFFON CAKE "

Look! The texture is super soft and the smell of the Orange is fantastic! We would like to share this super soft chiffon cake recipe here.

What are the ingredient that you need:

INGREDIENTS (EGG YOLK BATTER)

Egg Yolks - 4

Canola Oil - 2 Tbsp

Orange Juice - 2 Tbsp

Cold Water - 2 Tbsp

Caster Sugar - 20g

Cake flour - 65g

INGREDIENTS (EGG WHITE BATTER)

Egg Whites - 4

Caster Sugar - 80g

Step-By-Step Procedure:

1) Whisk Egg Yolks lightly and add in the wet ingredients in (A) followed by Sugar till well mixed

2) Add in Cake Flour (Sifted)

3) Use an electric mixer, beat Egg Whites till frothy and add in sugar gradually in 3 batches, beat till stiff peaks is formed

4) Fold in 1/3 of Egg Whites mixture into Yolk batter. Slowly fold in the rest of the Egg Whites mixture. * Do not deflate the Egg White mixture.

5) Pour slowly into the lined chiffon tin

6) Smoothen the surface and tap the tin lightly

Preheat the oven for 15 mins and bake @ 180 degree for 1hr (Check the cake after 40 mins and check it every 10mins, once it shrink and is done!)