How to bake: Orange Chiffon Cake

Happy Chinese New Year, guys!

A couple of weeks ago, my classmates asked me to bake a cake for them since I went home that weekend and the rest of them.. did not lmao. I didn't know if I wanted to bake a cake or cookies. I just wanted to bake whichever was easier to carry around campus. But then when I thought it over, cookies are a hassle to make and they take forever (especially since my oven is small and can only fit 1 tray at a time bleghhhh) to bake. But cakes were also a hassle because /frosting/. Do you see my dilemma do you do you do you understand my dilemma do you do you? Life is so hard.

Anyways, I decided on a chiffon cake because 1) It's so easy to make and 2) I don't need to frost it. Life is easy. lolops

Orange chiffon cake:

6 eggs + 1 egg white
2 1/4 cups cake flour
1 1/2 cup icing sugar (take out 1/4 cup for egg whites)
1 tbsp baking powder
1/2 tsp salt
2 tbsp grated orange zest
1/2 cup vegetable oil (I used canola oil)
3/4 cup freshly squeezed orange juice (I used 3 oranges)
1 tsp vanilla essence
1/2 tsp cream of tartar (optional)

• Separate the egg whites and yolks in two separate bowls. (total= 6 egg yolks, 7 egg whites)
• Place the flour, sugar, baking powder, salt and orange zest in a bowl and mix. 
• Make a well in the center of the flour mixture and add the egg yolks, vanilla essence, oil and orange juice. You can choose to mix with an electric mixer or by hand.
• In a separate bowl, beat the egg whites until foamy. Add the cream of tartar until soft peaks form. Gradually beat in the remaining 1/4 cup of icing sugar until stiff peaks form.
• With a spatula, gently fold in the egg whites (in 3 additions) into the batter. Its okay if there are white swirls because you don't wanna deflate the batter, so do not overfold.
• Pour the batter in an ungreased tube pan and bake at 170 DegreesC for 45-55 minutes or until a skewer inserted into the center of the cake comes out clean
• Immediately upon removing the cake from the oven, turn the pan upside down and place it on a bowl or tall flat surface so that it is suspended over the table/counter.
• Let the cake cool completely before removing it from the pan. (1 hour at least)
• Once you've taken the cake out of the pan, lightly dust the cake with icing sugar.
• I used flowers to decorate the cake because I didnt wanna bring the cake to class looking so bare.

Definitely gonna bake more chiffon cakes/sponge cakes in the future. Gotta start somewhere with cakes, right?

Have fun!

Peace out chica