TWO-TONE ORANGE CHOCOLATE CHIFFON CAKE

Zong Han Chua

  • Prep Time: 20 MINUTES
  • Total Time: 45-55 MINUTES

Number of servings

Ingredients

  • 3 eggs white
  • 4 tbsp sugar
  • 3/4 tsp vinegar
  • 3 egg yolks
  • 3 tbsp sugar
  • 1 tsp vanilla extract
  • 3 tbsp Navel orange juice
  • 3 tbsp vegetable oil
  • 75 grams cake flour
  • 1/2 tsp baking powder
  • zest of one orange
  • 1/4 tsp turmeric powder for coloring (diluted with 1 tbsp of hot water)
  • 1 tbsp cocoa powder (diluted with 1 tbsp of hot water)

Directions

  1. Beat egg yolks, sugar and vanilla extract until fluffy.
  2. Add in freshly squeezed Sunkist Navel orange juice and oil. Then stir in flour and baking powder. Set aside.
  3. Whip egg white and vinegar until bubbly.
  4. Then gradually add in sugar until stiff peaks.
  5. Transfer a dollop of the meringue into the egg yolk mixture and mix well.
  6. Combine both mixtures together, folding in gently.
  7. Once combined, divide batter into two and stir in cocoa mixture into one of the batters, and turmeric powder for another batter.
  8. Dollop them into a 6 inch chiffon cake pan. Bake 140 degrees for 45 - 50 mins
  9. Let it cool completely upside down. Then remove from mold and serve.

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