My 2nd bake for the day. To the west, I think this is called Angel Cake. To the east, this is known as Chiffon Cake. I have various recipe books from Kelvin Chai. Although he is a Malaysian baker, but most of his receipes are great and is in no way inferior to the western receipes. And best of all, his recipes steps are easy to comprehend. The cake is just nice, not overly dry or moist and it’s soft and fluffy. The right texture for a chiffon cake.
Recipe adapted from <Chiffon Cake is Done> by Kevin Chai
Egg Yolk Batter
7 egg yolks
1/4 tsp salt
4 tbsp cooking oil
2 tbsp grated orange rind
60ml orange juice
few drops orange colouring
110g self-raising flour
Egg White Foam
7 egg whites
1/2 tsp cream of tartar
1. To make egg yolk batter, combine egg yolks, sugar, salt, cooking oil, grated orange rind, orange juice and colouring in a mixing bowl. Flour in flour until forms batter.
2. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
3. Gently fold beaten egg white foam into egg yolk batter until blended.
4. Pour batter into ungreased 9-inch (22cm) tube pan. Bake in pre-heated oven at 170 degrees C for 30-40 minutes or until cooked.
5. Remove from oven, invert cake onto table until completely cooled.