When i started learning to bake a chiffon cake, i thought it was pretty easy..quite straight forward and no complicated steps and most of them turned out quite well. I tried baking one last week , having not baking this cake for such a long time and to my suprise, the cake flopped! It didnt rise up well, looks like half dead.. i didnt know what went wrong..i checked the expiry date of my baking powder..no, still long to be due..then i suspected probably the folding part of the egg whites into the batter was probably not gentle enough..so i made another one..same thing happened. I read the the instructions again and i realised that i didnt invert the cake tin while cooling. I'm not really sure is that the cause of that ..i havent really checked from other blogger's recipes if they need to invert the tin. So the chiffon cake that i posted here is my 3rd one which was finally successful, very soft and rise up really well.
6 egg yolks
1/2 tsp salt
4 tbsp corn oil
70mls fresh orange juice
110gms plain flour,sifted
1/2 tsp double action baking powder, sifted
1/2 tsp cream of tartar
1.Beat egg yolks, sugar and salt with a hand whisk until thick and pale.
2. Add in the corn oil and orange juice. Then add in the flour and baking powder and mix until smooth. Leave aside.
3. Combine wgg whites and cream of tartar and whisk until slightly thick , add in the sugar and continue whisking until stiff peaks.
4.Fold in the egg whites into the egg yolks mixture, pour into a chiffon cake pan.
5.Bake in an preheated oven 140C-145C for 45 mins.
6.Remove from oven and invert cake tin and let cool, probably around 4 hours before removing from tin.