We usually make Pandan Chiffon Cake but I want to bake for the boy's tennis coaches and they may not comfortable eating green color cake so I made this Orange Chiffon Cake instead.
The only different with the Pandan one was I use orange zest and juice instead of coconut milk and pandan paste.
The ingredients:
Mix them up with mixer
The process: Egg whites after beating them to soft peak
After mixing, place the mixture inside a chiffon pan (it's not the same as bunt cake pan and make sure you get the regular one not the non-stick one. Also, it's better if it has feet.
The result:
Turn the pan upside down overnight until it cools
Orange Chiffon Cake
Yield: 8 serving
Author: Kiki
prep time: 15 M Cook time: 60 M Total time: 75 M
Ingredients:
200 g sugar (separate into 150 and 50)
225 g cake flour
150 ml whole milk
100 ml vegetable oil
2 tsp baking powder
1 tsp vanilla extract
8 egg yolks
3 Tb orange juice
orange zest from 2 oranges
8 egg whites
3/4 tsp cream of tartar
a pinch of salt
Instructions:
How to cook Orange Chiffon Cake
Preheat your oven to 350 Fahrenheit. In a large bowl, combine the milk, oil, and 50g of sugar and mix them well using a hand mixer. Add to the liquid the flour, baking powder, orange juice, orange zest, vanilla extract then mix until well combined. Add the egg yolks one at a time continue mixing until smooth and all ingredients thoroughly combined.
In another large bowl, whisk the egg whites until frothy then add pinch of salt and cream of tartar. Continue whisking until soft peaks form. Add the rest of the sugar slowly then continue mixing at high speed until stiff peaks occur.
Gently fold the egg white mixture into the egg yolk mixture in additions, being careful not to over deflate the batter. Pour the mixture into the chiffon pan only up to 3/4 of the pan volume and bake for 50 minutes to 1 hour (depends on your oven), or until tester inserted to the center of the cake comes out clean. Once the cake is fully baked, take it out of the oven, hang it upside down until the cake cools. Release the cake with a knife then cut into slices and eat it. Enjoy!
After mixing, place the mixture inside a chiffon pan (it's not the same as bunt cake pan and make sure you get the regular one not the non-stick one. Also, it's better if it has feet. 
Pineapple Cookies 
