Orange Chiffon Cake Recipe

Serves 12

Ingredients
6 Large eggs plus one additional egg white
225g Cake flour (Sifted)
300g Castor sugar
1 tbsp Baking Powder
1/2 tsp Salt
2 tbsp Grated orange zest
120g Vegetable oil/ Canola/ Corn
180ml freshly squeezed orange juice (About 3 medium sized oranges)
1 tsp Vanilla extract
1/2 tsp Cream of Tartar (Optional)

Methods
1. Preheat oven to 170 Degree Celsius.
2. Separate the egg yolk and egg white in two separate bowl. Add the additional egg white into the egg white bowl.
3. Weigh all dry ingredients. Leave aside 50g of sugar for later use. Place in flour, sugar, baking powder, salt and orange zest into the bowl of the electric mixer. Beat until combined.
4. Weigh all wet ingredients. And then make a well in the center of the flour mixture and add the egg yolks, orange juice and vanilla extract. Beat until smooth.
5. In another bowl, beat the egg white white until foamy. Then add the cream of tartar and beat until soft peaks. Slowly add in the remaining 50g of sugar and beat until stiff peaks.
6. With a rubber spatula, gently fold in the egg whites (in three additions) into batter just until blended.
7. Pour the batter into the baking pan and bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
8. Cool the cake completely before removing it from the pan.
9. To remove the cake, use a metal spatula and run along the sides of the pan.

NOTE: Store in airtight container for a fews days at room temperature for about a week in the refrigerator.