Yet Another Orange Cake

Orange Cake

I had a restless night as you could well imagine and needed a booster. Decided to bake a cake for the sugar and fat. And the way it generated warmth in the kitchen as I waited for Hub's return. When I had him on the phone, he was in a good mood though - for this year's Finali Mondiali in Valencia had apparently been quite an impressive spectacle. He was among the handful who made their way there to attend the event.

I have brought back an old yellowed cookbook from Singapore and it was published in 1981 : "Asian High Tea Favourites" by Betty Yew. Another antique. But the cake turned out quite well.

Orange Chiffon Cake (for small cake pan) :

140ml Corn Oil

170g Castor Sugar

4 Egg yolks

2 Oranges (zest from orange-coloured part of the peel)

100ml Orange Juice
1 Tsp Grand Marnier (optional)

140g Self-raising Flour (sifted)

1/4 Tsp Salt

4 Egg whites

1/4 Tsp Cream of tartar

Grease Tube pan. Heat oven to 165°C.

Beat corn oil with sugar and add egg yolks. Beat till smooth.

Add orange zest and juice. Fold in sifted flour quickly together with the salt.

Whisk egg whites and cream of tartar till stiff but not dry. Gently and gradually add egg yolk mixture and mix evenly.

Bake for 75 minutes or till springy to the touch. I stopped at 60 minutes as I wanted my cake moist. But it would have been lighter and spongier 15 minutes more.