Orange Chiffon Cake

 

Ingredients

6 large eggs, plus 1 egg white

225 gr sifted cake flour

300 gr superfine white castor sugar

1 tbsp baking powder

1/2 tsp salt

120 ml vegetable oil

180 ml freshly squeezed orange juice (2 - 3 large oranges)

10 gr orange zest

1 tsp pure vanilla extract

Separate the eggs and place the whites in one bowl and the yolks in another. Cover with plastic wrap and bring them to room temperature (about 30 minutes). Preheat the oven to 170 degrees C and have ready a 25 cm two piece tube pan (ungreased). In the bowl of your electric mixer place the flour, sugar, baking powder and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest and vanilla extract. Beat about one minute or until smooth. In a separate bowl beat the egg whites until foamy. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter). Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (If lightly pressed the cake will spring back). Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 2 hours). To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.