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 use the same ingredients from my previous Pao de long cake. I didn’t use oil nor orange juice. This trial and error cake. It’s looks dry but its soft like many chiffon cake recipes on google. I am happy that it turn out well and high. Let’s bake!!!
1 1/2 cups castor sugar
1 2/3 cups plain flour
1/4 Tsp baking powder
A pinch of salt
Half orange zest
Preheat oven to 180 degrees 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 med 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 to egg mixture one Tbs at a time; whisking well each addition; scrapping off the side if needed. Pour into the pan bake approximately 40 mins or until cake stick insert into cake comes out clean. Let cool for 10 minutes then remove from 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.