Orange Chiffon Cake

1. Preheat the oven to 340F. To make this chiffon cake, you will need a 6 inch chiffon cake pan (with the tube in the middle). Keep in mind that it’s not the bundt cake pan where it’s non-stick. You will want to use a pan with aluminum type material.
2. With 2 bowls, separate the egg yolks from the egg whites.
3. In the bowl with egg yolks, add in 1 tbsp of granulated sugar and whisk it until it turns pale yellow in color. Add in oil and mix well. Then add in the orange juice and orange zest and mix well. Sift in the cake flour and mix until well combined.
4. In a stand mixer with a whisk attachment, whisk egg whites and lemon juice. Be sure to start the whisking at a slow speed to stabilize the egg whites, and gradually speed up.
5. While whisking, when egg whites start to form bubbles, slowly add in the remaining sugar.
6. Whisk the egg whites until medium peak. You should see the tip of the egg whites curl slightly when you hold up the whisk.
7. Mix in 1/3 of step 6. into the yolk mixture until well combined.
8. Fold in the remaining 2/3 egg whites into the mixture in 2 turns until well incorporated.
9. Pour the batter into the chiffon cake pan. Tap the pan on a flat surface for 3 times to release some air bubbles. Bake for about 25-28 mins.
10. Once done, remove from the oven and immediately invert it upside down and let it cool completely. Don’t worry if the top of the cake cracks or shrinks slightly since it will be placed at the bottom when served.
11. Once it's completely cooled, remove the cake from the pan with the bottom of the cake facing on top. Slice it and enjoy it with a cup of tea!