Well, this post is a memorable one. First, this will be my first attempt in blogging and to type out the first sentence takes so much effort into it. Second, this is my first successful attempt in baking a cake. I mean....to turn those powders and liquids into a beautiful cake.
My 2nd time in baking chiffon cake and it would also be my 1st successful chiffon cake ! Hooray !!! I brave myself to bake chiffon cake for the 2nd time and never would i thought that it is so successful. I'm proud of myself this time coz it took me such a big courage to beat egg whites ! Hahaha ... to many bakers out there, beating egg white may be a simple task but for me as a novice in cake baking and don't even own a proper stand mixer, i'll shudder at the thought of beating egg whites all the time. Well, practise makes perfect. So here's the recipe to share (courtesy of "My Kitchen Snippets" with a bit of changes).
1 3/4 Self Rising Flour
1/8 tsp of salt
6 egg yolks
1/2 cup of sugar
3/4 cup Mandarin orange juice
zest of 1 mandarin orange
1/4 cup of vegetable oil
6 egg white
3/4 cup of sugar
1 tsp of cream of tartar
1. Pre-heat oven to 325 degree F. Sieve all the (A) ingredient in a mixing bowl until well combined.
2. Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.
3. Beat egg whites in mixer until frothy. Add sugar in 3 portions while beating till soft peak. Finally add in cream of tartar and ebat till stiff peak.
It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish.
4. Pour batter into ungreased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake.
5. Transfer the tube pan and let it cool on the rack upside down. When its cool, loosen the edge of the pan and remove cake.