Orange Chiffon Cake

My mum bakes delicious orange chiffon cake.  In the past, she would bake 3 to 4 orange chiffon cakes a week before Chinese New Year without fail.  One for the family and the rest for my aunt and her friends.  One of the reasons she baked for my aunt and her friends because during that era all the shops and eateries would be closed for at least 3 days during Chines New Year period.  That means there would be no food if you did not store them before CNY.  Everyone loves her orange chiffon cake and pandan chiffon cake.  My aunt even sent her helper to learn the secret recipes. 

I asked my mum for her secret recipes.  She dug out her old handwritten recipe book and neatly copied the recipes for me. 

Usually angel cake tin is used when baking chiffon cake as chiffon cake is delicate and would cling on to the centre and side of the tin during baking.  I do not have angel cake tin so I have to use a cake tin with removable bottom. 


Part 1
1)  7 egg yolks
2)  110g sugar
3)  200g flour (top flour....she claimed that top flour is the best for chiffon cake.)
4)  90ml corn oil
5)  150 ml orange juice
6)  1/2 tsp vanilla essence
7)  1/2 tsp baking powder
8)  2 tsp orange cloudy (optional)
9)  1 tsp orange zest

Part 2
1)  9 egg whites
2)  120g sugar
3)  1/2 tsp cream of tartar

*New Addition
I have added a recipe for a 7 inch cake.

Part A

1)  3 egg yolks
2)  40g sugar
3)  60g cake flour or top flour
4)  40ml corn oil
5)  50 ml orange juice
6)  1 tsp orange zest
7)  1/2 tsp baking powder
8)  1/2 tsp orange cloudy (optional)

Part B
1)  3 egg white
2)  1/4 tsp cream of tartar
3)  50g sugar

Part 1
1)  Cream egg york and sugar until pale yellow.

2.  Add corn oil and whisk.

3) Add vanilla essence, orange juice, orange cloudy (optional) and whisk.

4) Sieve flour and baking powder into mixture.  Fold in.

Part 2
1)  Beat egg white until foamy.  Add cream of tartar and continue to beat.
     Add sugar gradually and beat until stiff peak.

Part 1 + Part 2

1)  Fold in egg white in 3 parts.
2)  Baked in a pre-heat oven for 40 to 50 mins (170 degree Celsius).
     Once cake is baked, invert the baking tin and let the cake cook before cutting.  This will prevent cake from collapsing on its own weight.

Orange Chiffon light, so orangey.


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