Has been a long time a didn't back any chiffon cake.
When i saw in facebook Jenny Yenne post her soymilk chiffon cake.
I was attrack by her cake.
But i change her recipe to orange instead of soymilk.
This cake is full of orange flavor.
I like this, even my elder son cheng cheng, he eat much today.
( A )
5 egg yolk
150g self raising flour
5 tbsp corn oil
5 tbsp fresh orange juice
orange zest from 1 orange
2 tbsp cocoa powder
( B )
5 egg white
Hand whisk Ingredients A untill mix well.
Use electric mixer beat the egg whites on high speed until foamy,
then slowly add in sugar and continue to beat until stiff peak form.
Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
Fold in the balance egg white with a spatula till well combine.
Add in orange zest and mix well.
Pour a third of the batter into another mixing bowl.
Stir the cocoa powder into the batter in the second bowl.
Pour the batter, alternating between the orange and cocoa batters, into a chiffon tin.
Give the chiffon tin a couple of big taps on the table to break the large air bubbles in the batter for finer texture of the cakes.
Bake for pre-heat oven temperature 150c for about 45minutes,
or until a wooden skewer inserted into the center of the cake comes out clean.
(When lightly pressed, the cake will spring back).
Immediately upon removing the cake from the oven invert (turn upside down) the chiffon tin and place on a bottle or flat surface so it is suspended over the counter.
Let the cake cool completely before removing from tin.