Must try light, fluffy and full of natural orange flavour Chiffon cake. No artificial extract!
INGREDIENTS (7-inch/18 cm tube pan):
3 Large chilled eggs (separated)
65g* Castor sugar
40ml (3 tbsp) Vegetable oil
60ml (4 tbsp) Orange juice
75g Cake flour (or 65g All-purpose + 10g Cornstarch)
1 tsp Baking powder
*Note: 1/3 sugar for yolk mixture, 2/3 for whipping meringue
BAKING TEMPERATURE:
340 ºF (170 ºC) for 30 to 33 minutes
ORANGE CHIFFON CAKE
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