Orange Chiffon Cake

Kids fall in love with the spongy chiffon cake texture and I like the easy way of making chiffon cake, which doesn't needs to melt the butter or get the butter ready in the room temperature. It just needs the cooking oil, for instance olive oil, corn oil, the light weight of ingredient to make the cake be soft and spongy. This morning, our Daddy made us orange french toast, with the left-over orange, we made this Orange chiffon cake. 

Mummy : "Ethan, you like Banana Chiffon cake or Orange Chiffon cake?"

Ethan : "I like Orange chiffon cake!"

Mummy : "hmmm.... what about we make the Banana Chiffon cake next time?"

Ethan : "Good idea, I like Banana Chiffon cake!"

Mummy : "So, do you like Banana Chiffon cake or you like Orange Chiffon cake!"

Ethan : "I like both!"

And Ethan scream and ran away! What a silly boy!

Emmanuel offered himself to bring out the chiffon cake. I was so worry that he will drop the cake on the floor. 

Mummy : "no no no... Didi... wait!!! Let me take the picture first!" Phew... luckily I still got the cake in a good shape. Thanks Emmanuel! Thank you! Thank you!

We are thinking to try out blueberry chiffon cake and the kids selected the chocolate chiffon for next! Daddy said he like orange chiffon cake than banana flavor. Somewhat, we are drifting far away from the Daddy wish list... 

Ingredients

Egg yolk batter

6 eggs yolks

40g brown sugar

1/4 tsp salt

3 tbsp olive oil

2 tbsp grated orange rind

50ml orange juice

90g low protein flour

Egg white foam

6 egg whites

1/4 tsp cream of tartar

60g brown sugar