Orange Chiffon Cake

Orange Chiffon Cake

香橙雪纺蛋糕

Ingredients:
6 egg yolks
65g caster sugar
70g corn oil
30g fresh orange juice
1 whole orange zest
10g sunquick mandarin liquid
50g milk
100g xx flour (sieved)
60g xx flour (sieved)

6 egg whites (cold)
65g caster sugar

Steps:
1. Whisk egg yolk with caster sugar using balloon whisk until sugar dissolves.
2. Add in corn oil, orange juice, orange zest, sunquick mandarin liquid, milk and follow by flour and mix until no lumps.
3. Preheat oven.
4. In another clean bowl, beat egg white using mixer until bubbling and add in castor sugar in 3 batches.
5. On last batches of sugar, continue to beat for another 2.5mins or until fluffy.
6. Fold in 1/3 of meringue into step 2 until evenly mix.
7. Pour into the remaining meringue and keep folding until evenly mix.
8. Pour into chiffon cake mould and tap few times on kitchen top to remove air bubbles.
9. Bake at 150c for 60mins with a cup of water in oven.
10. Remove from oven and tap few times on kitchen top to remove heat.
11. Place it upside down until fully cool down.
12. Remove sides of cake using hand and use knife to cut the bottom of cake and remove the mould.
13. Cut and serve.

* May reduce castor sugar if orange is sweet.

Source :  Mom