Orange Chiffon Cake

I never bake a good chiffon cake after I changed my oven. This time, I tried my luck to back another chiffon cake. Surprisingly, I have a baked chiffon cake. It is not soggy like previous one. I am glad that I finally get to know my oven better. Although my cake's outlook is a bit not up-to-standard.  :P

Baking Temperature: 200C (This is my oven temperature for the chiffon cake.)

Baking Time: 30-35 minutes

Mould Size: 9”

Ingredients:

(A)

150g    Superfine Flour

1tsp      Baking Powder

80g      Castor Sugar

1/4tsp   Salt

(B)

45g      Sunflower Oil

4          Egg Yolks

100ml   Orange Juice

1tsp      Orange Zest (I put ½ tsp which caused my cake has less orange aroma)

(C)

4          Egg Whites

60g      Castor Sugar

1/4tsp   Cream of Tartar

Method:

1. For ingredients (A): Sift superfine flour and baking powder into a mixing bowl. Add in sugar and salt. Mix well. Set aside.
2. For ingredients (B): In another bowl, combine orange juice, orange zest, egg yolk and sunflower oil in sequence.
3. Add flour mixture into egg yolk mixture. Mix well. Set aside.
4. In a clean bowl, whisk egg whites. When you see the bubbles, add in sugar gradually then followed by cream of tartar.
5. Whisk the egg white mixture till a soft peak is formed.
6.  Fold egg white mixture into egg yolk mixture.
7. Bake at preheated oven 200C for 30-35 minutes.