Orange Chiffon Cake

A light and citrusy cake after all the heavy and sinful meals of these 2 weeks of festive holiday celebrations. Here we are, ushered into the brand new 2016.  2015 wasn't too bad for me, and I hope this new year will be a better one for me, of cuz for my hubby, my family and everyone! 

No. Don't be mistaken. I aren't on a chiffon craze. It just so happened that I have some oranges on hands and I wanted to bake something simple for breakfast, hence this chiffon cake came along.

Using the zests of oranges and freshly squeezed orange juice, you can expect a zesty orange chiffon cake.  I haved baked this several times and orange chiffon cakes never disappoints!

I always enjoy peeping into my oven and see how my chiffon cake "grows" and fluff up into a pillowy soft whole chiffon cake!

Finally some wait and my orange chiffon cake is finally cooled, unmoulded and ready to be tasted!!!

An effortless deco using my home grown mint leaves to spruce up the otherwise plain chiffon photo.

I love how the kitchen is filled with the orangey aroma halfway through the baking.  That almost always get me excited and can never wait to cool it down, unmould and slice a piece of that zesty chiffon to taste.  It really makes a yummy tea time treat.

Orange Chiffon Cake
Bakes in a 21cm chiffon tube pan

Egg Yolk mixture
5 egg yolks
75ml olive oil 
30 g castor sugar
115g plain flour
95ml fresh orange juice 
Zest from 2 oranges

Egg white mixture
5 egg whites
70g castor sugar

1. Preheat your oven to 160deg C.
2. Sift plain flour and set aside. 
3. Combine egg yolks, olive oil, fresh orange juice and sugar and mix well.
4. Add in sifted plain flour into the mixture and mix well till no lumps. Mix in orange zest. Set aside.
5. Beat egg whites till frothy and add in castor sugar in 3 additions, beat well in between each addition. At the last portion of sugar addition, beat egg whites till stiff peaks.
6. Spoon 1/3 of egg whites into the egg yolk mixture and fold in gently till no whiteixture is visible, taking care not to deflate the mixture.
7. Add in remaining half of white mixture and continue to fold in, repeat with last portion of egg white mixture.
8. Pour mixture into chiffon pan. Drop pan twice on tabletop to get air bubbles dissipate from mixture. 
9. Put to bake at 160deg C for 1 hour or till done. To check done-ness, insert toothpick into cake centre, cake is done when toothpick comes out clean with no sticky batter.
10. Remove and invert chiffon pan to allow cake to cool before removing to slice.