Yield
8 servings
Prep Time
30 Min
Cook Time
40 min
Ingredients
Egg Yolk Mixture
| 5 | Egg yolks (grade A) |
| 45g | Caster sugar |
| ½ tsp | Salt |
| 80ml | Fresh orange juice |
| 1 pc | Orange (zest) |
| 1 tsp | Star Brand Orange Flavour |
| 100g | Blue Key Self-Raising Flour |
| 80ml | Krystal Corn Oil |
Meringue
| 5 | Egg whites (grade A) |
| ½ tsp | Cream of tartar |
| 80g | Caster sugar |
Garnish
| 20g | Icing sugar |
| 1pc | Orange (sliced) |
Remarks
9 inch chiffon pan
Method
- Preheat oven to 180 °C
- To prepare the egg yolk mixture, beat egg yolks, caster sugar and salt until light and fluffy.
- Mix in fresh orange juice, orange zest and Star Brand Orange Flavour.
- Sift in Blue Key Self-Raising Flour. Continue mixing.
- Gradually pour in Krystal Corn Oil and mix until well combined. Set aside.
- To prepare the meringue, beat egg whites until foamy. Gradually add in cream of tartar and caster sugar. Beat until stiff peaks form.
- Gently fold in meringue (in 3 additions) into egg yolk mixture.
- Pour batter into 9 inch chiffon pan.
- Bake for 40 minutes or until a bamboo skewer inserted into the center of the cake comes out clean.
- Immediately upon removing the cake from the oven, invert (turn upside down) the pan and let the cake cool completely.
- Dust the surface with icing sugar and garnish with fresh orange slices.