Adapted from Pandan Chiffon Cake receipe, i modified it to Orange Chiffon Cake.
Batter
05 Egg Yolks
20gm Caster Sugar
100gm Cake Flour
01 tsp Baking powder
100ml Fresh orange juice
1-2 tbsp Orange Zest
3 tbsp Olive oil
1 tsp Vanilla Essence
Egg whites
05 whites
60gm Caster sugar
1/2 tsp Cream of Tartar (optional: to stabilise the whites)
Mixed Yolks and Sugar until creamy and Add in Orange Juice and Orange Zest (just One Big Orange will do)
Gently Fold in Sifted Cake Flour + Baking Powder (some receipe asked to Sift Twice, for me, to save time I only sift once) If you have the time, why not! Do it Twice :)
On another Clean, Dry mixing bowl, start Beating the whites. Add in Cream of Tartar when you see bubbles (just few seconds after beating) and when you see soft peaks (abit creamy) add in sugar in 3 batches and continue to beat till Fluffy and Glossy. FInally, Fold in the beated whites into the Orange Batter, and mixed just well.
.... then Baked at 170 degree celsius for 45-60mins...
Finally.... wowla!!!! Nicely Baked Orange Chiffon!!
My Breakfast .... Tea with Orange Chiffon Cake... Dotz Love... NICE!!
TipS:: During baking, I covered the tube-pan with Aluminiun Foil to prevent the top from over-baking. After about 45mins, remove the foil to start browning the top. Do it quickly. And after it's done, remove the pan from oven and overturn it to let it cool also to prevent it from sinking while cooling. :)
