Ingredients:
(A)
Egg yolks (about 20g each) - 5
Corn oil - 80 ml
Orange Juice - 160 ml
Grand Marnier OR vanilla essence - 1 tablespoon (15ml) this is optional
Orange zest - 1 orange
Cake flour (sieve) - 130g
(B)
Egg whites (about 30g each) - 5
Cream of tartar - 1/4 tsp
Caster sugar - 75g
Steps:
1) Preheat oven at 160C.
2) Whisk egg yolk, orange juice, oil, Grand Marnier or vanilla essence and orange zest until well combined.
3) Fold in cake flour and mix well till all flour is mixed well to form a thick batter.
4) In a clean dry bowl, beat egg whites with cream of tartar until frothy.
5) Add in sugar gradually and continue to beat until just before stiff peak.
6) Take 1/3 of egg whites and mix well with egg yolk batter with hand whisk.
7) Repeat the above step with remaining egg whites and fold gently untill you get a light foamy batter (texture is in between egg yolk batter and egg white batter). Note: Do not overfold which will turn into same viscosity as original egg yolk batter. This cause the cake to be dense and not rise as high.
8) Pour into a 20cm tube pan.
9) Use a spatula to gently cut the cake in the position of the middle of the cake batter at the direction along the tin's circumference for 1 or 2 complete cycles. Note: This step is to futher even out the batter without over folding and helps to flatten big bubbles in batter.
10) Lift up the cake tin and give it a few gentle bangs (I usually do it upto 10 counts depending on the bubbles release from the action). Note: This is to further eliminate bubbles in batter to produce a finer and closer cake crumb texture.
11) Bake for 50 - 60 mins at 150 degree or until inserted skewer comes out clean OR gentle tap on the cake top. If finger dents are formed and cake remain dented fm the tap, means cake is still dense. If the finger dent slowly rise up after the tap, meaning the cake is ready.
12) IMMEDIATELY remove from oven and REVERSE the cake tin onto a rack to let it cool. Note: This is to prevent the cake from shrinking.
13) Unmould the cake only when it is cool and Bon Appetit!
Note:
1) This recipe yields a v moist chiffon cake due to its high liquid to dry ingredients ratio. Thus, paying attention to the notes is important. Also, temperature setting depends on each individual oven. However, suggestion for high liquid recipe to bake at lower temp 140 - 150 is possible but longer time. Refer to the finger tap steps for testing of cake readiness as it is very reliable.
2) Pls adjust recipe accordingly to 7 eggs for 23 cm chiffon tin.
