Work projects and meetings had been keeping hubby very busy nowadays. Pity him and his colleagues too because at times they have to skip lunch to attend meetings.
So, I make it to a point that he must have breakfast every day. At least he wouldn't be that hungry if he skips lunch and cold too sitting in the air cond room for the whole day.
Since hubby loved chiffon cakes, I baked an orange chiffon cake for him and the kids yesterday. The cake is light and fluffy and not too sweet to our liking. The best part, a healthy one!!
Recipe adapted from Table for 2.. or more. Thanks Wendy. :)
( A )
115ml fresh orange juice
1 tbsp orange pulp - I added
4 egg yolks
75ml corn oil
150g cake flour
1 tsp baking powder
1 tbsp orange zest ( oops.. not in the photo )
( B )
4 egg whites
1/8 tsp cream of tartar
Preheat oven at 170C with rack about 2 to 3 cm from the bottom of the oven.
Sift flour with baking powder twice and set aside.
Combine egg yolks, oil, orange juice and sugar in a large bowl.
Add in sifted flour and mix till well combined.
Stir in orange pulp and zest.
In another bowl, beat egg whites till frothy.
Add in cream of tartar.
Continue to beat at high speed until soft peaks.
Add in sugar in 3 intervals and continue to beat until stiff peaks form
Gently fold in egg whites into batter in 3 intervals.
Pour into an ungreased 20cm clean tube pan
Bake for 40 to 45 minutes.
Immediately invert the cake after removing it from oven and let it cool.
Leave cake to cool completely
When it's cooled completely, remove it from cake tin.
Slice into smaller pieces and serve.