Orange Chiffon Cake

Ingredients A:

110g cake flour

1/4 tsp baking powder

40g sugar

60ml oil

60ml orange juice

1tsp black sesame seeds (optional)

1tsp flax seeds (optional)

5 egg yolks

Ingredients B:

5 egg whites

70g sugar

Method (yields 23cm chiffon pan):

1. Preheat oven 170degree.
2. Beat egg whites till frosty.
3. Add in sugar and beat till firm peak (glossy white).
4. Beat egg yolks till pale, add in sugar and beat till slight bubbles.
5. Add in the rest of the ingredients B and mix evenly.
6. Slowly add 1/3 of egg white mixture to egg yolk mixture.
7. Add in the rest of egg whites and slowly mix evenly.
8. Pour into the chiffon pan, bang on table top a few times to let out the air.
9. Bake for 45mins.
10. Bring out and overturn the pan till cool.

Tips and tricks:

1. Beat egg white till firm peak NOT stiff peak (glossy white and stop once you can see lines using machine).
2. Egg yolks must be beat till pale yellow before adding other ingredients.
3. Bake at lower rack of the oven.
4. Use oven thermometer.
5. Use baking powder NOT double action baking powder.