Orange Poppy Seed Chiffon Cake

Ingredients:
(A)
Egg Yolks (4)
Plain Flour (4 tbsp)
Oil (1 tbsp)
Water (2tbsp)
Sugar (1 tbsp)
Poppy Seeds (1 tbsp)
Grated Orange Rind (1 tbsp + 1 tsp)

(B)
Egg Whites (4)
Sugar (5 tbsp)
Corn Flour (1 tbsp)


Preheat oven at 180C


Method:
1. In a bowl, beat (A) till combined.
2. In another clean and dry bowl, beat egg whites till soft peak forms.
3. Then add in sugar and corn flour. Beat till stiff. (If you turn the bowl upside down, the mixture should not fall).
4. Add 1/3 of egg whites mixture into (A). Mix till combined. Repeat with the remaining egg whites by adding 1/3 each time.
5. Pour mixture into a chiffon cake mould and bake for 40-45min or until cooked.
6. Once cooked, take it out of the oven and invert the baking pan to let the cake cool.
7. Use a thin knife to loosen the edges and the bottom of the cake and turn the cake out onto a flat plate.