Orange, Rum & Chia Chiffon Cake

what an idea..

orange, rum & chia...

in a chiffon that would be great with mocha...

& after all these treats - it's time for a little yoga !

Makes 16 slices

Ingredients
- 325g cake flour
- 2 1/2 teaspoons baking powder
- a pinch of salt
- 2 teaspoons chia seeds (only if you'd like)
- 6 eggs, seperated
- 125ml soybean oil
- 125ml orange juice, squeezed
- 125ml low fat milk
- zest of 1 orange
- 1 teaspoon rum essence
- 200g sugar
- 1/2 teaspoon cream of tartar

Methods
1. Preheat oven to 180 degree C.
2. Have ready chiffon pans (I used one 22cm & two tiny chiffon tins), but do not grease.
3. Sift flour, baking powder and salt , stirring in chia seeds.
4. Whisk in egg yolks, oil, orange juice, orange zest, milk and rum essence until combined (mixture will be very gooey & sticky..resembling scrambled eggs).
5. In a clean mixing bowl, beat egg whites to soft peaks before adding in sugar and cream of tartar. 
6. Continue beating until stiff peaks form and mixture is thick & glossy.
7. Fold egg whites into the batter. 
8. Pour into mould and bake for 45 - 50 minutes (the tiny ones only need to be baked for 20-25 minutes) until the top is browned.
9. Turn the cake upside down to cool completely.
10. Use a spatula to remove the cake very gently.

enjoy !

How was it?
the volumn is great - the cake rose well. i realised that the original recipe called for 8 whites & 6 yolks but I misread and use only 6 eggs but it worked out not too bad! light & fluffy but not as chiffony as it should be, culprit is the 2 missing egg whites, opps. slighly sweet and the chia seeds gave surprise crunch in between the munches. rum was undetectable...and there could have been more orange oomph!

Better it up!
use zest of 2 oranges. 

The Verdict

Recipe adapted from..
Taste.com.au