Orange Chiffon Cake

You may not like sweet desserts at all, but I am sure many of you have tasted Chiffon Cake at least once in your lifetime, ya? I don't think i am overstated here ... the reason is simple: it's a type of cake that is so conveniently available in many cake shops (at least in Malaysia), it's delicious and not oily/heavy in texture, and it's cheap - cost about RM6 - RM8 (more than enough for a family of 4). You can even get one for RM3.50 at those hypermarkets. So, it has all the right ingredients to sell as a 'hot' cake and loved by all.

So, why bother to make one yourself? Some may ask. My answer is simple: homemade is always taste much better than commercial (if you do it right), agree? Chiffon Cake though it looks simple, it does demand for skills and experience to make it right. When I first tried to make one, I started off with an Angel Food Cake recipe. I failed miserably. Then, I did a fair bit of research and went on a second attempt. Again, failed. So, I went full force to look for tips, techniques etc and finally I made it. During the course of this journey, I also learned something valuable that Angel Food Cake and Chiffon Cake are not the same. The former is oil free (no butter/vegetale oil needed) and the latter calls for vegetable oil in the recipe. My first Chiffon Cake (Pandan flavour) was taken from a well-known recipe. It was so so successful and delicious that my husband and I we fininshed it within a day! I will post it when I make one again. I subsequently made a few with different flavours. Here is one with the orange flavour:

I baked this in a 20cm tube pan. The citrus smell from fresh orange is so pungent and the cake is very moist!

Here is the recipe:

Ingredients

6 Large Eggs, separated plus 1 additional Egg White
2 1/4 Cups Sifted Cake Flour
1 1/4 Cups Superfine White Sugar
1 Tbsp Baking Powder
1/2 tsp Sea Salt
1/2 Cup Vegetable Oil
3/4 Cup Freshly Squeezed Orange Juice
2 Tbsp Orange Zest
1 tsp Pure Vanilla Extract
3/4 tsp Cream of Tartar

Method

1. Separate the eggs and place the whites in one bowl and the yolks in another.
2. Preheat the oven to 325F (170C) and have ready 20 cm tube pan. (ungreased).
3. In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3Tbsp), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest , and vanilla extract. Beat about one minute or until smooth.
4. In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3Tbsp of sugar and until stiff peaks form.
5. With a large rubber spatula, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

Tips:
1. The eggs must be in room temperature before separate them.
2. The important step in this recipe is the beating of the egg whites. Make sure it reaches almost stiff peak. Over beating will spoil the whole thing.
3. A rule of thumb, I always scoop 1/3 of the beaten egg whites and mix it with the batter first. This helps the folding later.