In Finland, I can find neither soya bean oil nor corn oil. So, I used a common flower oil that I find here. Hmm.... i am illiterate here, so I don't know the name of the flower. Ha... Anyway, the cake was really soft, moist and fluffy. The Ngs wiped them out in a day and my dear asked for me to bake this again next week. I think it's a foolproof recipe. So try it! No pictures cos my camera is in my SIngapore house... we forgot to bring it back.
Ingredients:
115g Cake Flour
3/4 tsp Baking powder
85ml Warm orange juice (Put orange juice in hot water bath)
Finely grated zest of 1.5 large orange
5 egg yolks + 30g castor sugar + Salt 1/4 tsp
5 egg whites + 40g castor sugar + 1/2 tsp cream of tartar
60ml Corn oil ( I substituted with flower oil)
1/2 tsp Vanilla essence or 2 tsp Rum
Method:
1. Sieve flour and baking powder.
2. Use hand whisk to whisk egg yolk until creamy and light in colour.
Add in corn oil then warm orange juice and rum.
3. Add in flour mixture into yolk mixture lightly. Add in orange zest.
4. Beat egg white with electric beater until big bubbles formed.
Sprinkle in cream of tartar and beat until it is white in colour.
Add in 50g sugar 3 times (a little at a time) and beat until stiff perks
formed. About 8 - 10 minutes for 150w egg beater.
5. Pour 1/2 egg white into flour mixture in (3) and blend well.
6. Pour flour mixture into the rest of the egg white and blend well.
7. Bake at 175C for 45 minutes or until cooked.
8. Invert the cooked cake during cooling process.
PS: Let the cake cool and fall onto the rack itself. DO NOT attempt to shake the cake out, it will destroy the shape of the chiffon cake.
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