It's my parents' 43rd anniversary today and since I'm back home early from a work event, I thought I'd bake an orange chiffon cake since it's a family favourite. It's something that I've been meaning to try out for a long time because we always just buy a cake from Cold Storage when the craving hits. Baking from scratch is really quite an adventure and this recipe from Aunty Edna is a tried-and-proven-working recipe, so says mum.
7 egg whites with 1/2 tsp cream of tartar
5 egg yolks
3 oz flour sieved together with 1 1/2 tsp baking powder
5 oz sugar
2 Tbsp orange rind
4 1/2 Tbsp orange juice
4 1/2 Tbsp corn oil
Directions:
1. Mix the flour and sugar into a bowl.2. Make a well in the centre and stir in the egg yolk, orange juice, rind and corn oil. Stir briskly until batter is smooth.
3. Beat in egg whites until very stiff with cream of tartar.
4. Pour batter into the egg white mixture and fold in gently.
5. Put into ungreased tube tin and bake at 150C for half hour.
6. Invert tin and leave cake till completely cool. Run knife around the edges and bang the cake out of the tin. (Yes, seriously bang). Serve with vanilla ice cream.
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