Orange Chiffon Cake
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- 7 egg yolks, separated
- 50 g castor or fine sugar
- 0.25 tsp salt
- 4 tbsp neutral tasting cooking oil (e.g. sunflower oil)
- 2 tbsp rind of an orange, grated finely (sweet oranges preferred)
- 60 ml freshly squeezed orange juice (4 tablespoons)
- 2 drop orange colouring (optional (I omitted))
- 110 g self-raising flour (can substitute with 105g top/cake/super fine flour, 1 tsp baking powder & 1/8 tsp salt)
- 7 egg whites, separated
- 0,5 tsp cream of tartar (substitute with 1 tsp fresh lemon juice)
- 130 g castor sugar (2/3 cup)
- Preheat oven to 170C/325F. Prepare a 9-in(22cm) tube pan, ungreased.
- To make egg yolk batter, beat egg yolks with sugar till pale, then add in salt and oil, mix briefly till looks like mayonnaise.
- Add in grated orange rind, orange juice and orange colouring (I omitted) and mix well.
- Fold in sieved flour until a smooth batter is formed.
- With the whisk attachment, beat egg whites on medium speed until bubbly. Add cream of tartar and beat until the mixture forms soft peaks.
- Increase to high speed. Gradually add in sugar, beating at high speed until stiff peaks form. This will take between 6-12 minutes, depending on the power of your machine (or hands if you're doing it by hand).
- If your egg whites are properly done, it will not fall off the mixing bowl even if turned upside down (see video).
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- Gently fold the egg white foam into egg yolk batter in 3 batches until fully combined. Do not overmix or the cake will lose the precious air bubbles and sink at the bottom after baking.
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Pour batter into an ungreased 9"(22cm) or 8" chiffon pan. Tap the pan a few times on table top to get rid of any large air bubbles trapped in the batter.
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Bake in preheated oven at 170C/325F for 50-60 minutes or until cooked. You can use a long, thin wooden skewer to prick the cake all the way to the bottom to test for doneness. If the stick comes out clean, the cake is done.
Immediately upon removing the cake from the oven invert the pan (turn upside down) and place on a bottle or flat surface so it is suspended over the counter. Let cool completely before removing the cake from pan. Click on photo for video tutorial.
To remove cake from pan, run a thin bladed knife or a palette knife around the side of the pan and center core, release the cake and run the knife along the base of the pan to remove cake. See video tutorial here.
To release the cake from the pan, slowly give the sides a light nudge. If necessary, run the blade along the bottom of the pan to further dislodge it. See video tutorial here