TWO-TONE ORANGE CHOCOLATE CHIFFON CAKE
Zong Han Chua
Ingredients
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3 eggs white
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4 tbsp sugar
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3/4 tsp vinegar
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3 egg yolks
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3 tbsp sugar
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1 tsp vanilla extract
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3 tbsp Navel orange juice
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3 tbsp vegetable oil
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75 grams cake flour
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1/2 tsp baking powder
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zest of one orange
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1/4 tsp turmeric powder for coloring (diluted with 1 tbsp of hot water)
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1 tbsp cocoa powder (diluted with 1 tbsp of hot water)
Directions
- Beat egg yolks, sugar and vanilla extract until fluffy.
- Add in freshly squeezed Sunkist Navel orange juice and oil. Then stir in flour and baking powder. Set aside.
- Whip egg white and vinegar until bubbly.
- Then gradually add in sugar until stiff peaks.
- Transfer a dollop of the meringue into the egg yolk mixture and mix well.
- Combine both mixtures together, folding in gently.
- Once combined, divide batter into two and stir in cocoa mixture into one of the batters, and turmeric powder for another batter.
- Dollop them into a 6 inch chiffon cake pan. Bake 140 degrees for 45 - 50 mins
- Let it cool completely upside down. Then remove from mold and serve.
