JOVIAL.JOLLY.LIFE: Orange Chiffon Cake

I love chiffon cake as it is fluffy, soft and moist. This past few weeks I am addicted to chiffon cakes as I have been baking them so frequently. Today is the first time I used my newly bought heart-shaped chiffon tin to bake my family ALL time favourite cake :P

Ingredients (8 inch)

5 egg yolks
20g caster sugar
45g oil
100g freshly squeeze orange juice
70g cake flour & 30g rice flour (or use 100g cake flour instead)
1/2 tsp baking powder
1/4 tsp salt
zest from 2 big sunkist oranges

5 egg whites
1/2 tsp cream of tar tar
60g caster sugar

Method:

Preheat oven to 180 degrees.
Separate the egg yolks and whites.
Sieve flour, baking powder and salt in a bowl.
Whisk egg yolk and sugar till it become pale and creamy in color.
Add oil and orange juice and zest into the yolk batter and whisk well.
Add flour mixture in 2 portions and fold till no flour is visible.
Use electric whisk and whisk egg white till bubbly and add sugar in 3 portions and whisk the egg white till almost stiff peak. (please refer to this post to see the steps in whisking egg white.)
Transfer 1/3 of the meringue to the yolk batter and fold well to lighten the batter.
Transfer another 1/3 of the meringue and fold well with the yolk batter.
Finally transfer the balance 1/3 of the meringue and lightly fold well with the yolk batter till no meringue can be seen.
Bang the batter bowl twice to break any large bubbles.
Pour into the chiffon tin from a height of 20cm to further break up the air bubbles.
Lightly shake the tin to level the batter and use a chopstick to goes around the tin to break up the air bubbles.
Put into the oven and bake 15min at 160 degrees and 35min at 150 degrees.
Do a skewer test to see is the chiffon ready.
If yes, overturn immediately to cool it.
Enjoy !!

I dont know why but it just bring a smile to my face when I see my cake crack a little during baking for I know that my cake would be a success. Please do not fret when your chiffon cake crack during baking :D