It was a lazy morning when i came to the kitchen and found out that i had a glass full of white eggs. Think about what i should made that morning and at that time, i was craving for something sweet. Browsing on internet and found my favourite kind of cake “chiffon cake”. Let’s just try it out!
Orange Angel Cake
Source : Tabloid NOVA
180 gr plain flour
20 gr corn flour
100 gr canola/sunflower oil
100 ml orange juice
1 tsp orange essence
450 gr white eggs
130 gr sugar
1 tsp cream of tar-tar
1. Preheat oven 160’C. Mixed well plain flour, corn flour, canola oil, orange juice and orange essence until it formed a paste. Set aside.
2. Using electric mixer, mixed white egss and cream of tar-tar until the foam come out. Add sugar gradually and mixed it until soft peak.
3. Pour white eggs batter into paste batter gradually. Mixed well.
4. Pour the batter into chiffon pan. Bake for about 1 hour. Let it cool completely. Ready to serve.
And for me it was worth to try. The taste was so good. With orange inside makes taste of the cake like it’s not made from just white eggs. And the sponge texture was just perfect. It might be because it has corn flour in the ingredients. It’s really suitable for afternoon tea time. The cake was so light and spongy, one would never enough.