A friend bought me a 9” tube pan from Malaysia. I decided to try it. I have added orange zest to it for extra flavour. There are many different flavour of chiffon cake.

Google: “A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavourings. Being made with vegetable oil, instead of a traditional solid fat such as butter or shortening, it is easier to beat air into the batter.”

I have used the same ingredients from my previous Pao de Long cake. I didn’t use oil nor orange juice. This is a trial and error cake. It looks dry but it’s soft like many chiffon cake recipes on Google. I am happy that it turned out well and high. Let’s bake!!!

Ingredients

9 eggs
1 1/2 cups castor sugar
1 2/3 cups plain flour
1/4 Tsp baking powder
A pinch of salt
Half orange zest

Method

Preheat oven to 180 deg C. Grease and flour the bottom only of a 9-inch tube pan. Beat egg with salt until light. Gradually add the sugar, beat at medium speed 20-25 minutes until very light lemon coloured. Add in orange zest.

Sift the flour with the baking powder and mix well. At low speed, whisk the flour into the egg mixture one Tbs at a time, whisking well after each addition, and scraping off the side if needed. Pour into the pan and bake for approximately 40 minutes or until a cake tester inserted into the cake comes out clean. Let it cool for 10 minutes, then remove it from the pan.

Note: Cake will spring back. This cake is normally served plain but may be served with powdered sugar and fruit. You might want to add some orange juice say about 4 Tbs or oil about 1/4 c to 1/2 c.

https://helenscchin.com/2015/09/02/orange-zest-chiffon-cake/

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