Orange Chiffon Cake
Orange Chiffon Cake, light, airy, spongy, fluffy and filled with hint of orange tanginess
Preheat oven to 170 degree C. Have ready 9-inch tube pan, ungreased ( I used 9-inch loaf pan)
In a large bowl separate egg yolks from whites. Keep egg yolks and egg whites in different bowls till further use
Using a hand mixer or electric mixer, mix together sifted flour, sugar (minus 1/4 cup - keep that for using with egg whites), baking powder, salt and orange zest. Mix until combined
Now make a well in the center of the flour mixture and add to it egg yolks, oil, orange juice and vanilla essence. Beat until smooth
In a separate bowl beat the egg whites, when soft peaks start to form, gradually add the 1/4 cup sugar and continue beating until stiff peaks form.
Using a spatula or a wire whisk gently fold the egg whites to the prepared batter in 3 additions (don't over mix or deflate the batter)
Pour the batter in the ungreased pan and bake for 50 to 60 minutes or until a skewer inserted comes out clean.
On removing from the oven, immediately invert the pan on a flat surface so that it is suspended over the counter, let it cool.
Now with the help of a metal spatula loosen the sides of the cake to remove from pan. Invert on a greased wire rack, dust with caster sugar and serve with whipped cream, ice cream or fresh berries
This can be stored in a air-tight container for a few days at room temperature This cake can be stored for about a week in refrigerator or can be frozen for a month a
Orange Chiffon Cake https://ticklethosetastebuds.com/orange-chiffon-cake/