Orange chiffon cake

dry ingredients:

200 gms. All purpose flour

200 gms. White sugar

1 Tbsp. baking powder

1/2tsp. iodized salt

Liquid ingredients:

6 egg yolk

½ cup oil (105 gms)

¾ cup (140 gms.) Royal softdrink

1 orange zest, grated

Egg white mixture:

½ tsp. cream of tartar

6 egg white ( large)

60 gms. white sugar

Direction:

1. In a bowl, sift all the dry ingredients.

2. Make a well in the center of the dry ingredients and add the liquid ingredients. Mix lightly, stirring the batter in one direction only. Set aside.

3. Beat the egg white and cream of tartar until foamy.

4. Then gradually add the sugar a tbsp. at a time. Beat at steady speed (speed 4) until stiff peak forms when touched with a spatula. (At this point you may now preheat the oven for 4 mins. at maximum heat, then set the temperature to 160 C.

5. Divide the meringue. Fold and cut half of the meringue to batter mixture then add the second half, cut and fold again.

6. Pour into tube pan.

7. Bake at 325 F (160 C) for 55 mins. Then adjust temperature to 180 C and bake for another 10 mins.

8. Allow the cake to cool by placing it upside down on a rack.

9. To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core.