Food Trip Friday #14 - Chiffon Cake

I am joining Mommy Willa on this "Food Trip Friday" meme for a reason that I want to challenge myself to try something new food at least once a week in order for me to learn to cook.

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Twenty years ago, when my sister had their first oven, I learned (through my sister) how to make a Chiffon Cake. I remember that I only had the chance to do it for three times only because I became busy. That was it, twenty years ago.

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Few days before my birthday I had decided to make my own birthday cake. I wanted to try to make the Chiffon Cake again. I bought everything that I need and I am so happy that it work out very good. I am glad that everybody in the house like it.

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Chiffon Cake

Ingredients:

2 1/4 cups cake flour, sifted

1 1/2 cups granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

5 large egg yolks, beaten

3/4 cup orange juice

1 cup egg whites

1/2 teaspoon cream of tartar

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Directions:

For the cake:

1. Heat oven to 325 degrees F.

2. Sift the flour, granulated sugar, baking powder, and salt together in a large bowl.

3. Make a well in the center of the flour mixture and add the oil, egg yolks, 3/4 cup orange juice, and 2 tablespoons of the zest.

4. Whisk until smooth and set aside.

5. Beat the egg whites and cream of tartar using a mixer set on medium-high speed until stiff peaks form.

6. Gently fold the egg whites into the batter until just combined. Pour the batter into a 10-inch tube pan and bake for 55 minutes.

7. Increase oven temperature to 350°F and continue to bake until a wooden skewer inserted into the middle of the cake comes out clean -- 10 to 15 minutes.

8. Invert pan over a funnel and cool completely. Unmold cake by running a knife around the pan sides.