Chiffon cake is the type of cake that i never failed to bake even with my previous 10 years unused RM10 handheld mixture. ^ ^ sound so action hor. But now with my new KA heavy duty mixture, of course this is a easy and 100% success cake already. And my family member adore it so much.
Original recipe from Table for 2 or more
Ingredients:
(A)
115ml fresh orange juice
4 egg yolks
75ml corn oil
80gm sugar
150gm flour
1 tsp baking powder
1 Tbsp orange zest
(B)
4 egg whites
90gm sugar
1/8 tsp cream of tartar
Method:
1. Combine egg yolks, oil, orange juice and sugar. Mix well.
2. Sift flour with baking powder and put into (1)and combine.
3. Stir in orange zest. Set aside
115ml fresh orange juice
4 egg yolks
75ml corn oil
80gm sugar
150gm flour
1 tsp baking powder
1 Tbsp orange zest
(B)
4 egg whites
90gm sugar
1/8 tsp cream of tartar
Method:
1. Combine egg yolks, oil, orange juice and sugar. Mix well.
2. Sift flour with baking powder and put into (1)and combine.
3. Stir in orange zest. Set aside
4. Place egg whites into a clean bowl and beat on low speed until it froths. Add in cream of tartar and continue to beat at high speed until soft peaks
5. Put in sugar at 3 intervals and beat until stiff peaks.
6. The peaks should be fat and pointy, and not short and thin. If they are short and thin, you have overbeaten them, and you cake might fall out from the pan when you overturn it.
7. Put in 1/4 of egg whites into (3). Fold the egg whites into the batter. Repeat step (7).
8. Pour the whole of batter onto remaining egg whites and fold well. Please don't stir, must fold.
8. Pour the whole of batter onto remaining egg whites and fold well. Please don't stir, must fold.
9. Pour (8) into a (22 or 25cm) ungreased clean tube pan. Lightly shake it left and right to level cake
10. Bake in a preheated oven at 170/180C for 40 minutes.
11. Invert pan immediately after removing from oven. Leave cake to cool down totally this way.
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