Orange Chiffon cake

I'm making my first chiffon cake and it wasn't that difficult at all! :) Because I was being told that chiffon cake is kinda 'petty', have to handle them well. LOL.

Recipe and method adapted by Joy of Baking.

8-10 servings

• 6 large eggs plus one additional egg white (30 grams) 
• 2¼ cups (225 grams) sifted cake flour 
• 1½ cups (300 grams) superfine white sugar (caster sugar)  
• 1 tablespoon baking powder 
• ½ teaspoon salt 
• 2 tablespoons grated orange zest (outer orange skin) 
• ½ cup (120 ml) vegetable, corn, canola, or safflower oil 
• ¾ cup (180 ml) freshly squeezed orange juice (2 - 3 large oranges) 
• 1 teaspoon pure vanilla extract 
• ½ teaspoon cream of tartar (optional)

Method:

• Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about 30 minutes). 
• Preheat the oven to 170°C and get ready a 10 inch (25 cm) two piece ungreased tube pan. 
• In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (minus 1/4 cup (50 grams)), baking powder, salt, and orange zest. Beat until combined. 
• Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed. 
• In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form. 
• With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) 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. (When lightly pressed, the cake will spring back). 
• Immediately upon removing the cake from the oven invert (turn upside down) 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 1 - 1 1/2 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. Dust the top with confectioners sugar (powdered or icing). Serve with softly whipped cream (or ice cream) and fresh fruit. 

Freshly squeezed orange juice (3 oranges)

Beat the egg white. (with cream of tartar)

Cream of tartar: stabilizing egg whites, increasing their heat tolerance and volume

I baked for around 60 min or till golden brown. 

Once baked, let it cool by turning the tube pan upside down; to prevent the cake from shrinking.

I'm using a 23 cm tube pan.

Zesty orange chiffon cake.

So rich in the color!

Take a piece. :)

I'm proud of my first attempt in baking the chiffon cake successfully. :)

Recipe can be found here: Joy of Baking - Orange Chiffon Cake