Orange Chiffon Cake

This is one of the easiest and quickest recipes I have known for a chiffon cake. Its texture is similar to an angel food cake, but not as gooey.

Ingredients:

100 grams (minus 1 tbs) all purpose flour

1 tbs corn starch

25 grams granulated sugar

75 mL milk

60 grams vegetable oil

5 egg yolks

1 orange, zest only

7 egg whites

1/4 tsp salt

1/2 tsp cream of tartar

100 grams granulated sugar

5 drops orange food coloring

1 tbs concentrated orange juice

Preparation:

1. Sieve flour, mix flour with sugar. Mix milk with oil. Add milk/oil to flour/sugar. Mix thoroughly.

2. Add egg yolks and orange zest. Set aside.

3. Whip eggs with cream of tartar and salt until it rises. Add sugar little by little and continue to whip until stiff.

4. Fold in egg whites mix into the flour mixture. 

5. Take a third of the mixture, separate into a bowl, add coloring and orange juice. Mix.

6. Add colored mixture into the white but only mix once.

7. Pour mixture into an unbuttered bundt cake pan. Ensure there is no grease before pouring the mixture.

8. Bake for about 60 mins at 170C or until a stick comes out clean. 

9. Cool immediately inverted on a bottle. Let cool thoroughly before serving.