Orange Chiffon Cake

Chiffon again??????
Yes, chiffon again. Why I like to bake chiffon cakes? These are the reasons...

1. I like chiffon cakes

2. It's easy to bake

3. The best reason... I don't have to grease or line the baking tin!!! :D Nampak bebenor malasnya ye... hahaha

This time, I came across the recipe while browsing through Kak Rusnah's Fotopages. And she tried the recipe from Gert's blog. So thanks to both of you lovely ladies for sharing the recipe with us.

ORANGE CHIFFON
Posted by MamaFaMi
Source : Gert via Kak Rusnah

Ingredients :

(A)
1 3/4 cups self-rising flour
1/8 tsp of salt

(B)
6 egg yolks
1/2 cup of sugar
3/4 cup Mandarin orange (tangerin) juice/orange juice (I diluted 1/4 cup sunquick + 1/2 cup water)
zest of 1 orange
1/4 cup of vegetable oil

(C)
3/4 cup of sugar
6 egg white
1 teaspoon of cream of tartar

Method :

1. Pre-heat oven to 325 degree F. Sieve all the (A) ingredient in a mixing bowl until well combined.

2. Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.

3. Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.

4. Pour batter into ungreased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.

5. Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan and remove cake.

Have a nice day!