The texture of the chiffon is very soft and moist. I nearly "disfigured" the cake while trying to remove it from the tin. (Ok, I admit I'm still not very good at it.) It is due to the rice flour that helps to keep the moisture in the cake. Strongly recommend this recipe that is taken from another popular Chinese book by Carol.
Orange Chiffon Cake (using rice flour) 香橙米粉戚风蛋糕
Ingredients
5 egg yolks
20g sugar
40g vegetable oil
50g orange juice
some orange zest
60g cake flour
30g rice flour (再来米粉/在来米粉/粘米粉)
5 egg whites
50g sugar
1/4 tsp cream of tartar
Method
1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by orange juice, and stir until well-mixed.
3. Fold in sifted cake flour and rice flour until well-mixed. Set aside.
4. In another bowl, whisk egg whites and cream of tartar until foamy. Add in sugar gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches. Lastly, add in orange zest.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 40 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.
Recipe adapted from: 袅袅烘焙香
