Orange Chiffon Cake

This was my first chiffon cake after almost 1 year of refraining from making it because of not having the correct technique in beating the egg white. Finally I took the bull by the horn and tried it.

Recipe :

225 grams Plain Flour
200 grams Fine Sugar
6 Large Eggs Yolks
1 teaspoon Baking Powder
1/2 teaspoon salt
180 ml. Orange Juice
120 ml. Oil
2 tablespoon Orange Zest
6 Large Eggs Whites
100 grams Fine Sugar

Bake in 170°C

Pan Size: 18 cm

Oven Temperature: 150°C for 35 minutes, 170°C for 3 minutes

Credit of this goes to Michael Lim on youtube.

Overall results :-

Texture was yummy but it's a bit sweet. Taste good with a good cup of black coffee.
I'll try cutting down the sugar to 200 grams in total. After trying it for 2 times, I was worried at first if I've missed out the 1/2 tsp vinegar, will the egg white turns out fine and yes it did.

the key to having it so successful is the tool a whisk. When you see Michael Lim's youtube mention on how his used this with a twisting motion when mixing the egg white with the other batter. It's important.