Carrot Chiffon Cake

Receipe adapted from Happy Home Baking

Carrot Chiffon Cake

Ingredients: (makes one 17cm/18cm cake)

4 egg yolks (use large eggs)
20g caster sugar
50g vegetable oil
30ml freshly squeezed orange juice
1 teaspoon vanilla extract
80g cake flour
50g carrot, grated

4 egg whites (use large eggs)
45g caster sugar

Method:

• Place egg yolks in a mixing bowl. With a balloon hand whisk, whisk the yolks a little. Add in sugar and whisk to combine. Add in vegetable oil gradually, whisk to combine. Add the orange juice and vanilla extract, whisk to combine. Add in grated carrot. Mix to combine. Sieve over the flour and whisk till the flour is fully incorporated. Do not over mix. Set aside.
• Place egg whites in the mixing bowl of the mixer, make sure the bowl is clean and dry. Beat egg whites on low speed until mixture becomes frothy and foamy. Add half of the sugar and turn to high speed and beat the mixture. Continue to add in the remaining sugar mixture and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy.
• Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula (or a balloon whisk) until just blended.
• Pour batter into a 17 or 18cm chiffon tube pan (do not grease or line the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
• Bake in pre-heated oven at 180 degC for 30 mins, or until a toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back. Invert the pan immediately and let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake. Store in air tight container and best consumed within two days.