Orange Chiffon Cake

Ingredients:

120g Cake Flour

1/2 tsp Baking powder

6 egg yolks
Pinch of salt
30g castor sugar
85ml warm orange juice

60ml Corn oil
½ tsp Vanilla essence
1 Finely grated zest orange

6 egg whites
70g castor sugar
1/2 tsp cream of tartar

Method:
- Preheat the oven to 170C
- Use hand whisk to whisk egg yolk, salt and sugar until creamy and light in colour. Then add orange juice, corn oil, vanilla essence and zest orange.
- Add in flour mixture into yolk mixture. Put aside.
- Beat egg white and cream of tartar until big bubbles formed, then add the sugar a little at a time and beat until medium stiff perks formed.
- Pour ½ egg white into flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Bake it for 45 minutes or until cooked.
- Invert the cake with the tube pan during cool down process
- Remove the cake once cool down and serve