Orange chiffon cake

This is a sponge cake very light, airy and moist!

Ingredients:
Sifted cake flour- 112 gms- 1 cup and 3 tbsp,
Egg-3 and 1 egg white,
 Granulated white sugar ( powdered)- 150 gms or 1/2 cup and 1/4 cup( 1/4 will be used with egg white),
Baking powder- 1/2 tbsp,
Salt- 1/4 tsp,
Canola oil-60 ml or half of 1/2 cup,
Fresh orange juice- 90 to 100 ml or 1/2 cup ( 3 small oranges ),
Orange zest- 1 tbsp,
Vanilla essence- 1/2 tsp.

Note: You can make this cake in a round pan,but if tube pan available then it is the best!
I have made this cake in a circular pan with a small tube in the center,since tube pan was not available.

To make one cup of cake flour add 2 tbsp of cornstarch ( cornflour ) in your measuring spoon and fill the rest with all purpose flour or maida.
Level the spoon and then sieve 2 or 3 times.
You will have 1 cup of cake flour.
Sieve the cake flour then measure it for your recipe.

Method:
Separate the eggs when they are taken out from the fridge.
It is easy to separate the egg yolks from egg white when the eggs are cold.
Separate the yolks from the white.
In one bowl 3 yolks and in another 3 whites.Add 1 more egg white to the 3 whites ( 3 egg yolks  and 4 egg whites).
Cover and keep aside for 30 minutes to get to room temperature ).

Grease the bottom  of baking pan only and line it with butter paper.
Pre heat oven to 350 F or 180 C

When we beat the egg whites, the bowl and attachment or beater of the electric machine has to be grease free,otherwise the whites will not rise to stiff peaks.
Since using a electric mixer and there is no separate blade for whisking eggs so beat the egg whites first.
In a clean and grease proof bowl add the 4 egg whites and beat till just frothy in medium speed. 

Run the mixer till you get soft peaks.

Gradually add the 1/4 cup sugar beating in high speed till you get stiff peaks.

Keep aside.

In another bowl sieve the cake flour,salt ,orange zest and 1/2 cup powdered sugar.

Beat for few seconds until combined.
Make a well in the center of the flour mixture and add the egg yolk,oil.orange juice and vanilla essence.

Beat until smooth ( 1 minute).

Scrape down the sides of the bowl.
With a rubber spatulla fold in the egg white in three additions into the batter just until blended

.

Pour the batter into the pan.
Run a knife around the batter to remove any lumps or air and then give a light pat on the counter to remove any air bubbles.

Bake for 55 to 60 minutes or until tooth pick inserted in the center comes out clean.
Half way through ( 30 minutes ) cover the cake with foil as the top layers starts to brown ( it depends on your oven).
Check after 50 to 55 minutes by inserting a toothpick in the center if cake is ready.
If toothpick comes out clean then remove the cake from the oven.

Leave it to cool for 10 minutes on wire rack.

Run a sharp knife around the edges.
Invert the cake and remove the center tube.

Invert the cake on a  greased wire rack. Keep the greased paper below the cake as the cake is very soft,tender and moist.
Leave it to cool for one hour on wire rack.

Since it is made with fresh orange juice and the weather is warm,best the day it is made.

Keep in a container in the fridge for few days.
The cake is very spongy to touch and  you get a orange flavour in every bit you have.