Thank you so much to Nyonya Food for the lovely recipe which is indeed a keeper!
ORANGE CHIFFON CAKE
Source : Nyonya Food
8 medium egg yolks
2oz fine sugar
1oz Sunquick Orange
3oz corn oil or olive oil (I used corn oil)
5oz self raising flour
Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve.
Stir in sunquick orange, water and corn oil.
Fold self raising flour into egg mixture.
8 egg whites
5 oz fine sugar
pinch of salt
Beat egg whites till frothy. Slowly add in sugar and pinch of salt while beating at high speed.
Beat until the egg white is stiff and shining but not dry. ( About 3 minutes)
Preheat oven at 175 degrees Celsius.
Use a spatula and gently fold egg yolk mixture into the egg white mixture (meringue).
Pour into an ungreased 25cm tube pan.
Bake for 40-45 minutes.
Once cake is cooked, remove cake from oven immediately and invert pan onto wire rack. Let it cool before removing cake from pan.