I like how high it rose, tall & mighty!
Got the recipe from here. Original recipe is for an Earl Grey Chiffon Cake, I tweaked it and made this orange poppyseed chiffon!
Orange Poppyseed Chiffon Cake
100g cake flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
3 egg yolks
40g caster sugar
50ml vegetable oil
1 tsp orange paste
1 tsp poppyseeds
3 egg whites
40g caster sugar
Sieve flour, baking powder and salt together, set aside.
Separate egg yolks/whites and bring to room temperature. (It is easier to separate eggs when they are cold.)
Place egg yolks in a mixing bowl, add in sugar, in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turn pale.
Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water. Add orange paste and poppyseeds. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter.
In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until stiff peaks form.
Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
Bake in pre-heated oven at 170 degC for 45 ~ 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
Remove from the oven and invert the pan immediately. Let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.