Recipe adapted from http://smallsmallbaker.blogspot.sg/2012/02/mandarin-orange-chiffon-cake.html
(A)
6 Egg Yolk
40g Sugar
60g Vegetable Oil
80ml fresh Mandarin Orange Juice
Zest of 2 Mandarin orange
100g Cake Flour, sifted
(B)
8 Egg White
1/2 tsp Cream of Tartar
90g Sugar
Method
1. Preheat oven to 170C.
2. Whisk egg yolk and sugar until pale and fluffy, doubled in size.
3. Gradually add in vegetable oil, Mandarin orange juice and zest. Mix well.
4. Sift cake flour twice and add into egg yolk mixture. Mix until just combined. Set aside.
5. Whisk egg whites until frothy, add in Cream of Tartar and beat until soft peak. Add in sugar gradually and beat until stiff peak.
6. Gently fold in meringue to the egg yolk batter in 3 batches.
7. Pour the batter into a clean ungreased chiffon tin. Lightly bang the tin on the tabletop to release air bubbles. Bake in preheated oven for 50-60 mins (depending on your oven).
8. Invert the tin immediately and unmould only when the cake is completely cooled.
6 Egg Yolk
40g Sugar
60g Vegetable Oil
80ml fresh Mandarin Orange Juice
Zest of 2 Mandarin orange
100g Cake Flour, sifted
(B)
8 Egg White
1/2 tsp Cream of Tartar
90g Sugar
Method
1. Preheat oven to 170C.
2. Whisk egg yolk and sugar until pale and fluffy, doubled in size.
3. Gradually add in vegetable oil, Mandarin orange juice and zest. Mix well.
4. Sift cake flour twice and add into egg yolk mixture. Mix until just combined. Set aside.
5. Whisk egg whites until frothy, add in Cream of Tartar and beat until soft peak. Add in sugar gradually and beat until stiff peak.
6. Gently fold in meringue to the egg yolk batter in 3 batches.
7. Pour the batter into a clean ungreased chiffon tin. Lightly bang the tin on the tabletop to release air bubbles. Bake in preheated oven for 50-60 mins (depending on your oven).
8. Invert the tin immediately and unmould only when the cake is completely cooled.