ORANGE CHIFFON CAKE

Still remember many years back, my friend (Ann) taught me how to to bake the easiest cake, by using chinese bowl to measure the ingredients. My first orange chiffon cake come out successfully & it encouraged me to bake more. For 1st timers, try this & you will sure like the cake. Today I taught my Princess Stephenie this cake and it turned out perfectly with satisfaction.

INGREDIENT

10 egg white (size AA or AAA)

8 egg yolk

1 chinese bowl self rising flour or cake flour (sifted)

3/4 chinese bowl castor sugar

4 tbps vegetable oil or safflower oil
1 freshly squeezed orange juice & orange zest
1 tbsp cream of tartar

1. Separate the eggs and place the whites in one bowl and the yolks in another.

2.Preheat the oven to 150 degrees C and have ready a 10 inch (25 cm) two piece tube pan
(ungreased).
3.In the bowl, add the flour, sugar (minus 3 tablespoons), egg yolks, oil, orange juice, orange
zest, and oil until combined & smooth.
4.In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3
tablespoons of sugar and beat until stiff peaks form.

5. Use a rubber spatula gently fold the egg whites into the batter just until blended
6. Pour the batter into the ungreased tube pan and bake for about 55 minutes

7. Cool the cake upside down and let the cake cool completely before removing from pan.