Orange Chiffon Cake

Remember to taste your oranges and feel how sweet they are before making this cake. Adjust the amount of sugar accordingly. You can use fresh orange juice with no sugar added from supermarkets instead in order to control the sweetness of your cakes about the same every time.

Prep time: 20 mins
Cook time: 40 mins
Yield: One 20cm / 8 inch round removable based angle cake mould, not greased.

Ingredients of batter:

• 100 gm cake flour
• 1 tsp baking powder
• ⅛ tsp salt
• 5 egg yolks
• 30 gm caster sugar
• 100 ml fresh orange juice, room temperature
• 80 ml oil
• 1 tsp orange zest (only grate the orange part)
• orange segments, for serving, optional
• vanilla ice cream, for serving, optional

Ingredients of egg whites:

• 5 egg whites
• ⅓ tsp cream of tartar
• 60 gm caster sugar

Method:

1. Preheat oven to 180C / 350F.
2. Sift the cake flour, baking powder and salt together and combine well. Set aside.
3. In a large mixing bow, combine the egg yolks and sugar. Stir in the oil, orange juice and orange zest. Add the flour mixture in 3 batches.
4. Use a large clean mixing bowl, without any trace of oil or water, beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar and mix well. Add the 60 grams of sugar in 3 batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form. (Note: please refer to this video “How To Beat Egg Whites”.)
5. With a spatula, fold-in the beaten egg whites into the batter in 3 batches. (Note: please refer to this video "How To Fold-in Egg Whites.) Pour the mixture into the cake pan and bake in the preheated oven for 15 mins. Reduce heat to 160C / 320F. Continue to bake for 20 to 25 mins, or until cooked through. A needle comes out clean when inserted in the middle.
6. Remove the cake from the oven. Invert the pan immediately on a wire rack. Let it cool completely. Garnish with orange segments and ice-cream if desired

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