I love chiffon cakes; I find Angel cakes are a tad too sweet and Sponge cakes are a bit on the dry side.
I must admit I don't bake them as much as I should, for the most part it's down to the size of the cake... the recipes usually call for an "enormous" amount of ingredients - certainly not a cake for two!
Before I get to the recipe, let me tell you about my chiffon tube pan...
it was a gift - a parting gift to be precise- from my manja baby sis, Yatie.
We met while shopping for Persian carpets. She was with her son and Uncle, PakChaq. When I heard them speaking to each other in the norhern dialect, I couldn't help but approach them... turned out to be the best decision made ever!
Photo taken at her house in Aberdeen during Eid (2011)
Blood-Orange Chiffon Cake
recipe adapted from Joy of Baking
6 large eggs, separated, plus 1 egg white
250g caster sugar + 50g for the egg whites
1 tbsp baking powder
1/2 tsp salt
2 tbsp orange zest
120ml vegetable oil
180ml freshly squeezed orange juice
1 tsp orange extract
1/2 tsp cream of tartar
Preheat the oven to 170C
In a bowl, place all the dry ingredients and orange zest.
Make a well in the centre and add the and orange zest, egg yolks, oil, orange juice and orange extract. Mix until well combine.
In a clean bowl, whisk egg whites ubtil foamy. add the cream of tartar and continue to beat until soft peaks form. Gradually beat in 50g of sugar and beat until stiff peaks form. With a large spatula, gently fold in the egg whites into the batter.
Pour the batter into the ungreased tube pan and bake for 55 - 60 minutes.
Invert the pan and leave it to cool completely before removing the cake from pan.