Mandarin Orange Chiffon Cake

 So moist & soft!

The Chinese New Year celebration has come and gone over a month ago, and believe it or not, I still have a basketful of Mandarin oranges left sitting in my fridge! When I found out this month's Aspiring Bakers' Challenge hosted by Jess of Bakericious is themed Fruity March  (details here), I quickly took up the challenge. What better way of disposing those oranges than to bake a delicious citrusy cake with them. Talk about killing 2 birds with 1 stone. Heh.



Mandarin Orange Chiffon Cake
(Recipe from "My Kitchen Snippet" here.)

Ingredients :
(A)

1 3/4 cup Self Rising Flour

1/8 tsp of salt

(B)

6 egg yolks

1/2 cup of sugar

3/4 cup Mandarin orange juice

zest of 1 orange

1/4 cup of vegetable oil

(C)

3/4 cup of sugar

6 egg white
1 tsp of cream of tartar

Method:

1. Pre-heat oven to 325 degree F / 165 deg Centigrade. Sieve all the (A) ingredients in a mixing bowl until well combined.
2. Mix (B) ingredients  until well blended and then add in ingredient (A) and mix until smooth. Set aside.
3. Beat (C) ingredients using a mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolk mixture to loosen the mixture, then fold in the rest of the egg whites. Remember to fold in gently until well mixed.
4. Pour batter into ungreased 10" tube pan and bake for an hour. Use a bamboo skewer to test the cake for doneness.
5. Remove from oven and invert cake (in pan still) and leave to cool completely. When completely cooled, loosen the edge of the pan and remove cake from pan.