Orange Chiffon Cake

I didn't mention in the previous post about my new tube pan that it costed me a fortune..In fact, not the pan itself that is expensive but the fine from a traffic ticket I've got is..nothing to blame but the policeman who happened to spot me parking the car at an improper place ! LOL...

So I've felt like using the pan as much as I can to get the most benefit from the price I paid..:) and the second use was done even the first cake has not been eaten all up yet ..but that's not a problem cuz I am very good at finding victims of my baked goods..:)

The recipe (slightly adapted from here.)

(for 17cm tube pan)

Wet Ingredients :

3 egg yolks
40g caster sugar
35ml vegetable oil
60ml orange juice
2 tbsp Cointreau
zest from 1 orange

Dry Ingredients :

80g cake flour
1/4 tsp baking powder
1/4 tsp salt

4 egg whites
1/4 tsp cream of tar tar
35g caster sugar

Method:

Place all wet ingredients in a mixing bowl. With a manual hand whisk, mix everything until well combined. Sieve over the dry ingredients and whisk till the flour is fully incorporated. Do not over mix. Set aside.

In a clean, dry mixing bowl, beat egg whites with an electric mixer on medium speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)

Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended. Pour batter into the pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

Bake in pre-heated oven at 180 degC for 30 mins, or until a toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back. Invert the pan immediately and let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.