Chiffon Cake Recipe

Chiffon Cake Recipe

5 nos. egg white (fresh A grade)

50g castor sugar

½ teaspoon cream of tartar

Ingredients B:

5 nos. egg yolk (fresh A grade)

50g castor sugar

120g self-raising flour (sifted)

1 teaspoon baking powder

125g fresh orange juice

1 teaspoon orange rinds/zest

2 tablespoons corn oil

½ teaspoon bicarbonate of soda

a pinch of salt

Method:

Peel and squeeze orange.  Combine ingredients B well.  Beat ingredients A with a mixer until solid off-white bubbles.  Fold ingredients B into ingredients a with a wooden spoon or spatula until well-combined.  Preheat a 22cm chiffon cake mould in 180°C for 10 minutes, pour in batter and bake for 45 minutes or until cooked.  Overturn upside-down the cake together with mould on a wire rack.  Leave to cool completely before removing the cake from the mould with the back of a knife or fork.  Do not brush oil or line the mould.  Use a special detachable mould for chiffon cake which can be bought at any confectioner's shop.  Do not open oven while baking to prevent heat from escaping.