Orange Lemon Chiffon Cake by Diana Lim Li Yen

Ingredients:

7 large egg yolks / 9 small egg yolks

50g superfine sugar 

1/4 tsp salt

4 tbsp cooking oil 

2 tbsp grated orange & lemon rind

40ml orange juice & 20ml lemon juice

110g all-purpose / plain flour

7 big / 9 small egg whites

1/2 tsp cream of tartar (can substitute with 1 tsp lemon juice)

130g superfine sugar

Method:

1. Preheat oven to 170C. 

2. Prepare a 9-inch(22cm) tube pan, ungreased. 

3. To make egg yolk batter, beat egg yolks with sugar till pale, then add in salt and oil.

4. Mix briefly until it looks like mayonnaise.

5. Add in grated orange rind and orange juice and mix well. 

6. Sift in flour and fold until it forms a batter. 

7. To make egg white foam, beat egg whites and lemon juice until mixture forms soft peaks. Add in sugar one tbsp at a time till stiff peaks form. 

8. Gently fold in egg whites into yolk batter in 3 batches until fully combined. Do not overmix. 

9. Pour batter into tube pan. Tap the pan a few times on table top to get rid of any trapped air bubbles in the batter. 

10. Bake in preheated oven at 170C for 50-55 minutes or until cooked. 

11. Immediately upon removing the cake from the oven, invert the pan (turn upside down) and place on a bottle or flat surface so it is suspended over the counter. 

12. Let cool completely before removing the cake from pan. This can take 2-3hrs.

13. To remove cake from pan, run a thin bladed knife around the side of the pan and center core, release the cake and run the knife under the base of the cake to remove it.