Orange Chiffon Cake
Ingredients(Servings: 8)
Directions
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Combine the egg yolks and granulated sugar in a bowl, add in the vegetable oil and stir until the mixture has achieved a mayonnaise-like texture, then add in (A) as well.
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Combine and sift together (B) add to (1) and mix well.
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In a separate bowl whip the egg whites (C), add in 1/3 of the granulated sugar at a time, and continue whipping to achieve a stiff meringue.
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Add 1/3 of (3) to (2), and mix in, then add in another 1/3 and mix in. After adding in (D), pour in the remaining 1/3 of (3) but do not mix throughout.
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Pour (4) into a chiffon cake mold, give it a quick stir and then bake for 40 minutes in an oven pre-heated to 170°C (338°F).
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Place upside down to cool, then remove from the cake mold.
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Slice into easy-to-eat pieces and serve with granulated sugar (extra) added whip cream and mint leaves.
- If preparing the caramel sauce from scratch, place 50 g (1.8 oz.) of granulated sugar into a pot with 1 Tbsp of water over medium heat, and simmer until the mixture turns light brown. Turn the pot, and shut off the heat once the mixture turns a dark brown. Add in 1 Tbsp of boiling water and mix well.
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