Orange Chiffon Cake 香橙戚风蛋糕

I haven't baked mini chiffon cakes before and  with this 4 egg recipe, I managed to get 2 mini chiffon cakes.  These orange chiffon cakes were soft, moist, fluffy and the colour was of a striking bright orange.  I was totally pleased with these 'products' and yes, they were indeed yummy!

Recipe for Orange Chiffon Cake  (Adapted froml Anncoo Journal with modification)

Ingredients  (A)                                          

• 4 egg yolks
• 15 gm caster sugar
• 50 gm corn/canola oil
• 70 ml orange juice
• 90 gm plain flour
• 10 gm cornflour
• Zest of 1 orange

(B)

• 4 egg whites  
• 65 gm caster sugar

Method

1. Sift plain flour and cornflour into a bowl.
2. Beat egg yolks and sugar with a hand whisk till pale. 
3. Add in oil, orange juice, zest and stir as you add.
4. Sift the flour mixture again into the egg yolk mixture.  Stir well till smooth and mixture becomes a thick paste.
5. Beat egg whites till foamy, add in sugar and continue to beat till stiff but not dry.
6. Fold the egg whites into the egg mixture, mix well.
7. Pour the mixture into two mini chiffon cake pans.  Lift and drop pans gently to remove air bubbles.
8. Bake in a preheated oven @ 160 deg.C on the lower shelf  for 45 mins.  Test with a skewer till it comes out clean.
9. Immediately invert the pans onto a wire rack to cool completely.
10. Slide a sharp knife round the sides of the pans to unmould the cakes.