Sunday, March 7, 2010

Chiffon Cake - Orange

My 1st attempt to bake a chiffon cake. I always feel that baking chiffon cake are so hard because of the fluffiness, must be gentle so that the cake doesn't sink back down once taken out from the oven
Thanks to Peng's kitchen that have so much variety of chiffon cake. gonna try more.

4 eggs yolk
100g plain flour
2 tsp baking powder
2 tbsp corn oil
90 ml orange juice

7 eggs white
1/2 tsp cream of tartar
100g castor sugar

combine A in a bowl

Beat B until soft peak form. pour in sugar gradually

Fold 1/3 of the B onto A and stir gently.
Once mix, Fold back A onto B, and stir gentle will all mix

Slowly pour into chiffon baking tin and bake 180 C for 30 minutes.

take our from the oven and turn upside down till cold

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