No-Fail Orange Chiffon Cake

  1. Sift the cake flour.
  2. Grate the orange peel and squeeze the juice from the orange.
  3. Chill the egg whites.
  4. Mix the egg yolks into the sugar using a hand mixer until the mixture looks whitish.
  5. Add a little vegetable oil at a time and mix until the consistency is like mayonnaise.
  6. Then add the orange peel and juice.
  7. Add the sifted flour and stir until the mixture is no longer floury.
  8. Make the meringue.
  9. Here are some tips Wipe off the bowl you're going to make the meringue in to remove any oil or water that might be on it.
  10. Beat the cold egg whites with a hand mixer for 7 minutes.
  11. After around 4-5 minutes, you'll see peaks starting to form.
  12. *Make sure you mix for at least 5 minutes!
  13. Add 1/3 of the sugar and mix for 30 seconds, then add 1/2 of the remaining sugar and mix again for 30 seconds.
  14. Finally, add the last of the sugar and mix it in.
  15. The meringue is ready.
  16. Add 1/4 of the meringue to the batter and mix well with a whisk.
  17. Add 1/2 of the remaining meringue.
  18. Use a rubber spatula to mix gently from the bottom of the bowl.
  19. Finally, add the batter to the bowl of meringue and fold in gently.
  20. Pour into the cake pan and bake for 30 minutes in a 160C oven.
  21. When the cake is done, immediately drop it from a height of around 10 cm to prevent shrinkage.
  22. Place the cake upside down over a wine bottle and cover with a plastic bag to cool.
  23. After it cools, remove the cake from the cake pan.
  24. You can wrap it like this; it makes a nice present.
  25. Hints 1) Clean off all moisture and oils from your utensils.
  26. 2) Keep the egg whites chilled until just before you need them.
  27. 3) If your kitchen is very warm, mix over a bowl of ice water.

egg yolks, sugar, orange, vegetable oil, flour, egg whites, sugar

Taken from cookpad.com/us/recipes/150143-no-fail-orange-chiffon-cake (may not work)

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