Orange Chiffon Cake

My family love this recipe shared by Florence. Its also my dad's favourite cake. Even though I've made this many times before, this is my first blog posting about this cake.

Florence's recipe

115g cake flour
3/4 tsp Baking powder
85g orange juice (warmed slightly)
finely grated zest of 1 large orange

5 egg yolks + 30g castor sugar + 1/4 tsp salt
5 egg whites + 50g castor sugar + 1/2 tsp cream of tartar

60g corn oil
2 tsp rum or cointreau liquor


Method

1. Sieve dry ingredients and set aside.
2. Whisk egg yolks, sugar, salt, corn oil, rum and orange juice with a hand whisk. Stir in flour making sure there are no lumps.
3. Beat egg whites until flour and baking powder until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 50g sugar 3 times (a little at a time) and beat until stiff peaks form.
4. Mix approx. 1/3 egg white into flour mixture.
5. Pour flour mixture into the rest of the egg white and mix/fold the mixture well (otherwise cake will get unsightly streaks).
6. Gently tap cake tin 2 or 3 times before baking it.
7. Bake at 175C for 45 minutes or until cooked.
8. Gently tap cake tin once or twice before inverting the baked cake to cool.
   
   

With Blackie's help now, I managed to get this cake into the oven in 20 min (and that includes washing up)!!