For a 21cm chiffon tin.
Adapted from Kitchen Tigress
|60 g egg yolks (about 3 yolks)|
|50 g castor sugar|
|80 g corn oil|
|65 g orange juice|
|100 g cake flour (sift together with baking powder)|
|¾ tsp double-acting baking powder|
|¼ tsp salt|
|15 g finely grated orange zest|
|180 g egg whites (about 4 whites)|
|⅓ tsp cream of tartar|
|50 g castor sugar
Preheat oven to 200°C.
|Whisk egg whites till very frothy. Add cream of tartar. Keep
whisking till egg whites are thick.|
Gradually add 50 g castor sugar whilst continuing to whisk.
Keep whisking till egg whites reach firm peak stage.
Add to yolk mixture in 3 batches.
Mix with whisk till almost even after each addition.
Scrape down thoroughly with spatula. Fold till just evenly mixed.
Bang bowl against worktop 2-3 times to remove big air bubbles in batter.