| Orange Chiffon Cake Recipe |
Ingredients |
A
- 4 egg yolks
- 70ml pure extracted orange juice
- 40ml water
- 80ml vegetable oil
- 80g caster sugar
- 150g plain flour
- A pinch of salt
- 1 tsp baking powder
- 2 tbsp concentrated orange juice
B
- 5 egg whites
- 1/8 tsp cream of tartar
- 100g caster sugar
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Direction
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- Sift the plain flour, baking powder and salt together into a large mixing bowl.
- Mix all the ingredients A together evenly. Set aside.
- Use k-beater to beat egg whites with cream of tartar until foamy for about a minute.
- Add in caster sugar gradually and continue to beat until light and fluffy.
- Pour the cake batter into chiffon cake tin of size 23 cm and bake in preheated oven at temperature of 180°C for an hour.
- After baking, switch off the oven and leave the cake in the oven for about 5 minutes before removing it out from oven and leave the cake to cool on rack.
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