The Most Delicious of all

I figure that if this blog is going to be a success i might as well put one of my most favorite of delicious things foreword as a starting point because who can go wrong with a chiffon cake in front of them right? well here goes, i hope you enjoy this recipe as much as i do, it is a serious birthday hit and quite possibly the most girly cake you can get. Enjoy 

ORANGE CHIFFON CAKE WITH DREAMY COCONUT ICING

pre- heat the oven to 160 C

INGREDIENTS:

2 1/4 cups cake flour

15 ml baking powder

125 ml sunflower oil

375 ml sugar

5 ml salt

5 unbeaten egg yolks

7 egg whites

3 ml cream of tar tar

the juice and rind of 2 medium oranges 

METHOD:

x Sift the flour, baking powder, sugar and salt together 3 times ( i know it sounds pedantic but this is essential) 

x In a separate bowl, whisk together the oil, yolks, juice and rind.

x make a well in the centre of the dry ingredients and pour in the oil, yolk mixture, continue to beat until smooth. put aside.

x In a large bowl, beat the egg whites until they are foamy, about 1 minute, add the cream of tar tar ( this helps the egg whites hold their form) and continue to whisk up to stiff peaks (you will know that you have reached this stage when you can hold your bowl upside down and the egg whites don't budge from the bowl)

x Pour half the egg whites into the yolk mixture and fold in gently once they are incorporated continue to do the same with the other half of the whites nb: don't over mix.

x Pour the batter into an ungreased 25 cm chiffon tin (this is a cake tin that has little "legs"around the outside)  and continue to bake at 160 C for 65 - 70 minutes. Once it is

cooked leave it to cool, inverted. this technique helps give this cake its beautiful height.

FROSTING:

90g butter

10 ml orange rind

1 yolk

a pinch of salt

500g icing sugar

1/4 cup desiccated coconut

5 ml lemon juice

65 ml orange juice

x Cream together the butter and icing sugar, add the eggs, juice, salt and desiccated coconut, beat well until you have a smooth creamy icing.

Once the cake is cool, remove it from the tin and cover it with frosting, I covered my icing with a layer of coconut flakes, to give it the dreamy effect.