Orange Chiffon Cake

I think this is becoming a chiffon cake madness. Ever since I felt confident enough to make chiffon cake, I have been absolutely mad about making them.



This is another of SD's masterpiece again. SD recomended that pure orange juice is used, ie those freshly squeezed from the orange but I was too lazy so I just used orange juice from the carton, hehe.



[Ingredients]
(A)
140g plain flour
40g cornflour
1 tsp baking powder

(B)
7 eggs yolks
1 tbsp orange zest (grated then chopped)
60g castor sugar
95g odourless oil
150ml orange juice

(C)
7 egg whites
100g castor sugar
1/4 tsp cream of tar tar

[Method]
1. Sift all flours 3 times and set aside.
2. Whisk egg yolk and sugar from B till sugar dissolve and batter turns pale yellow.
3. Add in oil, orange zest and orange juice and continue to whisk for a minute in slow speed.
4. Fold in the sifted flour one tablespoon at a time. Do take note that there should not be any flour particles after sifting.
5. Whisk the egg whites with cream of tar tar till frothy.
6. Add in 1/2 if the sugar from C, continue whisking for 3 minutes. Then add in the rest of the castor sugar and whisk for another 3 minutes or until stiff peak.
7. Fold in 1/3 of the meringue (stiffen egg white) into the yolk.
8. Then fold in the egg yolk into the meringue. make sure not to overfold causing the egg white to deflate.
9. Pour in the mixture into the angle pan tin. Using a butter knife, run through the muxture a coupple of times to remove any large air bubbles.
10. Bake at a preheated oven of 160degC for an hour.