Orange Chiffon Cake

It’s been a while since I made chiffon cake. So decided to make one for breakfast. I usually use this recipe to make orange chiffon cake. Really soft & yummy!

Edited to add recipe:
Ingredients: (for 8″ chiffon cake pan)
115g Cake Flour
3/4 tsp Baking powder

85ml Warm orange juice
Grated zest of 1 large orange
Grated zest of 1 lime

5 egg yolks + 30g castor sugar + Salt 1/4 tsp
5 egg whites + 50g castor sugar + 1/2 tsp cream of tartar

60ml Corn oil
1/2 tsp Vanilla essence or 2 tsp Rum

Method:

1. Sieve flour and baking powder.
2. Whisk egg yolk, sugar and salt until creamy and light in colour.
3. Add in corn oil, warm orange juice and rum. 
4. Fold in the flour mixture gently. Add in orange and lime zest. Leave aside.
5. Beat egg white until big bubbles formed.
6. Sprinkle cream of tartar and beat till it is white in color
7. Add in sugar gradually and beat till stiff peaks.
8. Fold 1/2 of the egg white mixture into egg yolk and flour mixture till well-mixed.
9. Pour (8) into the remaining egg white mixture and fold till well-mixed.
10. Bake at 330F for 45 minutes or until cooked. Remove from oven and invert the cake on a cooling rack.