Orange Chiffon Cake

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Ingredients

Egg Yolk Mixture

20 g Sugar any fine sugar, sugar replacement, stevia etc
5 egg yolks
80 g Flour plain flour, rice flour, or a mixture. I like 80% plain flour, 20% rice flour
Juice and zest of 1 medium orange
40 g cooking oil

Egg White Mixture

5 egg whites
50 g Fine sugar of any kind as above
1/4 teaspoon cream of tartar

Instructions

Preheat oven at 180C.

Egg Yolk mixture

Add the wet to the dry ingredients and mix until completely combined.

Egg White mixture

Whip egg white at room temperature until frothy and add the cream of tartar.
Rain in the sugar and continue to beat until firm but no stiff peaks.

Mix

Mix the egg white mixture to the egg yolk mixture a third at a time.

Unmould

Turn the cake upside down once it is baked.
Glide a knife through the surface between the cake and the tin. I grease the tube for easier removal.

My mother used to make this cake very often when I was a small kid. That’s about the only cake she can make for me without me reminding her what ingredients or what the temperature should be. She learned it at the community center.

I like chiffon cakes caramelized on all sides, and with lots of orange zest and orange juice. It is an easy cake to make, and once it is in the oven, I just let it bake for a full 50 minutes, take it out, leave it upside down until I am ready to unmould it.

This is an easy cake to make, and easy cake to eat. Always the choice whenever I have oranges.

For me, this chiffon cake doesn’t crack but it does shrink a little when cooling down, nothing more than 1 cm or so in height.