Recipe: Orange chiffon cake

A light and airy sponge cake with a hint of tangy orange

Method

•  Preheat oven to 170 ^oC and keep a nine-inch tube pan (ungreased) ready.

•  In a bowl, separate the egg yolks and white and set them aside until further use.

•  With a hand or electric mixer, combine the sifted flour, sugar (keep 1/4 cup for the eggs whites), baking powder, salt and orange zest.

•  Make a well in the centre of the flour mixture and pour in the egg yolk, oil, orange juice and vanilla essence. Beat the mixture until it becomes a smooth paste.

•  In another bowl, beat the egg whites until soft peaks start to appear. Gradually, add the remaining 1/4 cup of sugar and beat some more until stiff peaks take form.

•  Using a spatula or a wire whisk, gently fold the egg whites into the prepared batter in three additions. Be careful not to over mix lest the batter deflates.

•  Pour the batter into the ungreased pan and bake for about 50 minutes to 60 minutes, until a skewer/toothpick comes out clean.

•  Once the cake is ready, retrieve it from the oven and immediately invert the pan on a cool, flat surface so that it is suspended over the counter. Allow it to cool completely.

•  Loosen the sides of the cake using a metal spatula so as to remove it from the pan. Invert it on a greased wire rack, dust it with caster sugar and serve along with whipped cream, ice cream or fresh berries.

Preparation time: 20 minutes

Cooking time: 60 minutes

Yield: Serves eight to 10 people

Did you know?

The great thing about sweetmeats and desserts is that they remain fresh for much longer than savoury foods. This delicious cake can also last you a good while. If you store it in an air-tight container at room temperature, the cake will stay edible for up to three to four days. You may also refrigerate it to keep for a week or freeze the leftovers for a month.

Orange glaze

Want to add a unique taste to your cake? Top it up with some orange glaze by following this recipe!



Ingredients

•  Butter 1/2 cup

•  Confectioner’s sugar 2 cups

•  Orange juice (fresh) 2 to 4 tbsp

•  Grated orange peel 1/2 tsp

Method

•  In a small saucepan, melt the butter and then add in the remaining glaze ingredients.

•  Stir the mixture until it becomes completely smooth in texture.

•  Pour the glaze over the top of the cake, allowing it to drizzle down over its sides.

Published in The Express Tribune, Ms T, May 24^th, 2015.