Orange Poppy Seeds Chiffon Cake

I loves to eat Chiffon Cake because of its soft cotton like texture and I'm sure alot of you do too.  I can eat the whole chiffon cake!  The first few times I baked a Chiffon Cake was a flopped because I haven't master the technique good enough in whipping up the egg white well and another time I thought the cake already cooked but when I cut it out, it still looks moist and wet in the inside.  Quite a disappointment at that time.

My sister has requested me to bake this Orange Poppy Seeds Chiffon cake as this is her favourite. 

This recipe adapted from Kevin Chai - Chiffon Cake is Done with slight change of adding 3 tbsp poppy seeds in.

Orange Poppy Seeds Chiffon

Egg Yolk Batter:

7 egg yolks
50g caster sugar (you may cut down a little here as I find it sweet, just put 30g)

1/4 salt

3 tbsp poppy seeds
4 tbsp cooking oil (corn oil or sunflower oil or canola oil)
2 tbsp grated orange rind
60ml fresh orange juice
110g self-raising flour 

Egg Whites Foam:

7 egg whites
1/2 tsp cream of tartar 

110g castor sugar

Method:

Prepare the egg yolk batter: In a mixing bowl, combine egg yolk, salt and sugar. Hand whisk till the sugar dissolved. Add in oil, orange rind, orange juice  and poppy seeds. Stir till well combined.

Fold in flour until it forms batter and no lumps left. Set aside for later use. 

Prepare the egg white foam: In another bowl, beat egg whites till it form soft peak. Gradually add insugar till it finished. Add in cream of tartar and continue beating at high speed until frothy and stiff peaks form.

Pour batter into ungreased 9" (22cm) chiffon pan and bake in a preheated oven at 170C for 30-40mins or until it is cooked.

Remove from oven and immediately invert cake onto table until it is completely cooled before unmould it