Orange Chiffon Cake
1.All purpose flour-1 1/2 cups + 3 tbsps
Cornflour-5 tbsps
Baking powder-1 tbsp
Salt-1/2 tsp
Sieve together thrice and set this aside.
2.Eggs-6 + 1 egg white
Granulated Sugar-1 1/4 cups + 1/4 cup
Orange/Vanilla essence-1 tsp
Cream of tartar-1/2 tsp
Separate the eggs while they are still cold.Place the eggyolks in one bowl and the egg whites along with the extra egg white into another bowl.Cover it with cling wrap & let it come to room temperature .Powder the sugar in a grinder.
With the help of an egg beater,beat the egg whites along with cream of tartar until soft peaks form.Add the 1/4 cup of sugar beat until stiff peaks form.Set this aside.
Beat the egg yolks with the remaining sugar till pale & fluffy. Add the orange/vanilla essence and beat in.
3.Oil-1/2 cup
Fresh Orange juice-3/4 cup
Orange zest -of 2 oranges
Add the oil, and beat in.Now add the flour mixture in 3 batches and the zest and juice of orange in 2 batches-starting & ending with the flour and beat in. Now gently fold in the egg whites in three additions into the batter just until blended ,being careful not to deflate the batter.
Do not grease the pan u r going to bake the cakes as chiffon cakes cling on the pans to rise.Also do not open the oven frequently to check whether the cake is done as the cake will shrink once you open the oven doors.
Pour into ungreased baking trays and bake at 160 C until a skewer inserted at the center comes out clean.I baked in a spring foam pan and an 8" round pan. The cake in the spring foam pan took around 45-50 minutes and the other was done in 30 minutes.
Immediately upon removing the cake from the oven invert the pan and place on a bottle or a flat surface sothat it is suspended over the counter .We r doing this sothat the chiffon cake doesn't shrink while cooling.
Once cooled completely i.e.;after an hour run a knife around the side & inner core of the pan and remove the cake onto a greased wire rack. The cake should be served the next day sothat the flavors are well infused.
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