If you are using medium eggs, use 90 g cake flour..
Squeeze orange juice and add orange curacao to measure a total of 55 ml. Chop the candied orange peel finely. Zest the orange and yuzu.
Sift the cake flour. Separate the egg yolks and whites. Preheat the oven to 170°C.
Add 2/3 of the granulated sugar little by little while whipping the egg whites, and make a meringue with stiff peaks. Keep it in the refrigerator.
Add the rest of the granulated sugar into the bowl of egg yolks, and whip until pale and fluffy. Add vegetable oil, orange syrup, and the ☆ ingredients.
Then sift in the flour mixture from step 2 into the bowl, and mix well to get rid of any lumps.
Add 1/3 of the meringue from step 3 into the bowl from step 5 and fold. Add in another half of the meringue and fold.
Lastly, add the batter into the bowl of meringue, and fold gently as not to break the air bubbles. Fold gently from the bottom like using a knife to cut the meringue.
Pour the batter into a chiffon mold. Hold the middle of the mold and bang it lightly on the table to let the air bubbles out.
Set the oven timer to 30 minutes. Bake at 170°C for about 20 minutes. Make 4~5 incisions with a bread knife in the middle of baking process (optional).
Lower the oven temperature to 160°C and bake for 10 more minutes. The cake is finished if the skewer comes out clean.
Cool the cake upside down on a cup. The cake will fall apart if you try to unmold it while hot.
When the cake is cooled, run the side of the mold with a palette knife. Use skewers for the middle part.
Unmold it upside down onto a plate and the cake is ready. It's a beautiful tall cake.
Story Behind this Recipe
I made a delicious pound cake using homemade candied orange peel... I made a chiffon cake using leftover candied orange peel.
Candied orange peel won't sink to the bottom if you chop it finely, but you can also coat with cake flour. This recipe makes a lot of batter; you can fill an extra muffin cup and bake it together. Please take it out first after 25 minutes in the oven.