Recipe Description
Chiffon Cake is a hit amongst adults and kids. Try this version with Orange.
This recipe was first published in Flavours.
Recipe Ingredient
- 120g caster sugar
- 7 egg whites
- 1/2tsp cream of tartar, sifted
- 125ml palm oil
- 1/2tsp salt
- 120g caster sugar
- 7 egg yolks
- 125ml santan sawit
- 2 oranges, zested
- 240g plain flour, sifted with 3 tsp baking powder
- Topping:
- 150ml non-dairy sweetened cream, whisked till stiff
- orange zest
Instructions
- Preheat oven to 175˚C.
- Using an electric beater fitted with a balloon whisk attachment, whisk sugar with egg whites until foamy. Beat in cream of tartar and continue beating until whites are stiff.
- In a separate bowl, whisk oil, salt, sugar yolks and santan sawit until sugar has dissolved. Mix in grated orange rind.
- Slowly sift in flour and baking powder mixture, then fold in beaten egg whites gently. Pour mixture into a 27cm loose-bottomed chiffon cake pan. Bake in pre-heated oven for 45 to 55 minutes or until skewer inserted inside comes out clean.
- Remove from oven, unmould and allow to cool before removing cake from pan.
- Spread the cream over the cake and sprinkle with orange zest before serving.
