180g cake flour (can use plain flour)
200ml freshly squeezed orange juice
6 egg yolks (about 60g each egg)
40g caster sugar
Pinch of salt
1/4 tsp baking powder
1/4 cup vegetable oil
6 egg whites
3/4 tsp cream of tartar
90g caster sugar
Beat yolk with 40gs caster sugar until pale and creamy. Add oil and continue to beat until evenly mixed then add orange juice. Stir to mix well and set aside. Sift flour with baking powder and salt and set aside.
Prepare meringue by beating egg whites until foamy before adding cream of tartar. Continue to beat and add 90g caster sugar gradually until firm peaks form.
Mix flour into the yolk until just combined. Add 1/3 portion of meringue and mixed with hand whisk to lighten. Repeat with another 1/3 portion. Finally add the last portion and switch to a spatula to scoop the batter from bottom of bowl and fold up. Keep doing until you do not see any streaks of meringue. Bang a few times to remove big bubbles before pouring into tube pan.
Bake at 150C for 30 minutes then lower to 135C for another 40-50 minutes or until cooked. Remove from oven and immediately invert to cool completely before unmoulding.
I’m joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes organized and hosted by Fion of XuanHom’s Mom Kitchen Diary