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I only manage to bake a successful orange chiffon cake at the second try. Third one was even better from the second one as I learned more things from my previous mistakes. Anyway, I would like to share this recipe with you because it is really delicious compared to the ones you buy from supermarkets. It is definitely much simpler than my Japanese cheesecake :)

Note: Recipe by Agnes Chang

Ingredients A
5 egg yolks
150g self-raising flour
75g castor sugar (I used brown sugar instead)
5tbsp corn oil (I used olive oil)
5tbsp orange juice
1tsp grated orange rind

Ingredients B
5 egg whites
1/2tsp cream of tartar
75g castor sugar (I used brown sugar)

1. Put all Ingredients A into a mixing bowl
2. Use a whisk and stir in one direction until smooth and well-combined
3. Put egg whites and cream of tartar into a mixing bowl, use high speed to whisk until frothy
4. Add in sugar slowly
5. Continue to whisk until stiff but not dry (egg whites can form into small peak)
6. Pour in mixture A
7. Use a whisk and stir in one direction until smooth and well combined
8. Pour into a 22cm chiffon cake tin (do not grease or line)
9. Bake in pre-heated oven at 1500C for about 30minutes until lightly brown. Change to 1800C and
continue to bake until 100% cooked and golden brown
10. Remove from oven, invert and leave to cool completely before removing cake from the tin

1. Use fresh egss. Do not mix any egg yolk into egg whites so that egg whites can be whisked up
easily to stiff
2. Use clean mixing bowl to whisk egg whites
3. The key to a chiffon cake is to spend time on whisking the egg whites till peak (if you turnover
the bowl, your whisked egg whites will not fall)
4. Do not grease or line your baking tray for chiffon cake
5. After removing cake from oven, it should be inverted and leave to cool completely before removing
from tin

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