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1
Squeeze orange juice and add orange curacao to measure a total of 55 ml.
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2
Chop the candied orange peel finely.
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3
Zest the orange and yuzu.
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4
Sift the cake flour.
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5
Separate the egg yolks and whites.
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6
Preheat the oven to 170C.
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7
Add 2/3 of the granulated sugar little by little while whipping the egg whites, and make a meringue with stiff peaks.
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8
Keep it in the refrigerator.
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9
Add the rest of the granulated sugar into the bowl of egg yolks, and whip until pale and fluffy.
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10
Add vegetable oil, orange syrup, and the ingredients.
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11
Then sift in the flour mixture from step 2 into the bowl, and mix well to get rid of any lumps.
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12
Add 1/3 of the meringue from step 3 into the bowl from step 5 and fold.
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13
Add in another half of the meringue and fold.
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14
Lastly, add the batter into the bowl of meringue, and fold gently as not to break the air bubbles.
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15
Fold gently from the bottom like using a knife to cut the meringue.
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16
Pour the batter into a chiffon mold.
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17
Hold the middle of the mold and bang it lightly on the table to let the air bubbles out.
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18
Set the oven timer to 30 minutes.
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19
Bake at 170C for about 20 minutes.
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20
Make 4~5 incisions with a bread knife in the middle of baking process (optional).
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21
Lower the oven temperature to 160C and bake for 10 more minutes.
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22
The cake is finished if the skewer comes out clean.
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23
Cool the cake upside down on a cup.
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24
The cake will fall apart if you try to unmold it while hot.
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25
When the cake is cooled, run the side of the mold with a palette knife.
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26
Use skewers for the middle part.
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27
Unmold it upside down onto a plate and the cake is ready.
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28
It's a beautiful tall cake.
