Ahhhh chiffon.....light and soft and fluffy. Guess this is where the cake gets its name. This chiffon cake is so soft, light and fluff and I can eat the whole cake by myself...hehehe
The fail factor for this cake is very high and every chiffon gurus out there will thell you their recipes are better than the other. So how does one choose the right recipe to use. For me the recipe with a some Idiot proof Orange Chiffon cake does it :)
- 4 large egg yolks
- 70g sugar
- 50g corn oil
- 50g fresh squeeze orange juice
- 1 tsp vanilla extract
- 70g plain flour, sifted
- zest of 2 oranges
- 30g sugar
- 4 egg whites
- 1/2 tsp cream of tartar
- 8g corn starch
Preheat the oven to 180c/160c for fan oven
Beat the egg yolks and sugar until light and fluffy. Add in the oil, orange juice and vanilla extract and mix until well combine. Fold in flour and orange zest, mix well until the batter become sticky.
To make the meringue: Combine sugar and corn flout and set aside.
Beat the egg whites and cream tartar until foamy. Add half of the sugar and corn flour mixture and continue to beat for a few minutes. Add the remaining sugar and corn flour mixture and continue to beat until the egg whites are glossy and stiff peaks form.
Add one third of the meringue into the egg yolk mixture and fold in lightly. Add again another one third and fold in and continue with the remaining meringue and fold to incorporate completely. Do not over fold as you do not want to loose the air in the meringue.
Pour batter into an ungreased chiffon/angel tube pan. Bake for 50-55 minutes. When the cake is domne, remove from the oven and turn it over, leaving it to cool completely. Once the cake is cool, carefully run a knife around the side of the cake to loosen it before serving.