I just tried out this orange chiffon cake from Kevin Chai's recipe book for the first time with a few modification of my own. The cake is really very soft and spongy. I still find it a little sweet for my taste even though I have cut down on some of the sugar. Anyway, I am sharing the recipe here and what I have done to modify it.
ORANGE CHIFFON CAKE (by Kevin Chai)
7 egg yolks
60ml orange juice (I used 80 ml)
½ tsp salt
1tsp orange flavour/compound
4 tbsp cooking oil (I used corn oil)
2 tbsp grated orange zest
110g self-raising flour (I replaced with cake flour and 1 tsp baking powder)
Few drops of orange colouring (I omitted this)
* I added 1 tbsp of Cointreau (orange liquer)
7 egg whites
130g sugar (I reduced the sugar to 100g)
½ tsp cream of tartar (I only used ¼ tsp)
1. Mix egg yolks, sugar, salt, oil, orange zest, orange juice and colouring in a mixing bowl. Fold in sifted flour until a batter is formed.
1. Whisk egg white and cream of tartar until foamy. Add in sugar and continue to beat at high speed until peaks form.
2. Gently fold beaten egg white mixture into egg yolk mixture until well mixed. Pour into a 22 cm chiffon cake mould and bake in a preheated oven at 170C for 30 -40 minutes or until cooked.
3. Remove from oven and invert cake pan to cool.
Note to those who wants to reduce the amount of sugar used in this recipe. You have to use your own discretion on how much you want to reduce based on whether the orange juice you use is very sweet or sour. But my reduction of 30g is a save bet unless you have a very sweet tooth.