Orange chiffon cake by Rosalyn Tan
https://www.facebook.com/groups/platepalate/permalink/910955455625422/Ingredient A -
5 egg white and 70g sugar
Ingredient B -
5 egg yolks
30g sugar
50g corn oil
80g cake flour
60-70g Orange Juice
A tbsp of orange zest
1) Mix ingredient B, put aside.
2) Beat ingredient A till stiff peak.
3) Fold Ingredient A into Mixture B, in 3 diff batches. Mix well.
4) Pour mixture into 18" tube pan, knock the pan to release air bubbles.
5) Bake at preheated oven at 170C for 25-30 mins at lowest rack.
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