Aspiring Bakers #1: Grand Marnier Orange Chiffon Cake

This is my submission to Small Small Baker's Aspiring Bakers #1: Chiffon Cakes.

This is one good opportunity for me to practice my chiffons too! Lately, I've been baking quite a lot of chiffon cakes, not because of this event, but because I like chiffons. They were mainly banana chiffon and orange chiffons.

For this event, I made some changes to this recipe that I've been using. I found that by adding Grand Marnier to the orange chiffon, it really gives out a very nice orange aroma that lingers for a longer time! Do try it and you'll feel the difference with the added orange liquer!

Recipe for Grand Marnier Orange Chiffon Cake, modified from Kevin Chai's "Chiffon is Done".

Ingredients:
(A)
6 Egg yolks
25g Caster sugar

(B)
1/4 tsp Salt
45g Cooking oil

(C)
1 Orange zest
55g Fresh orange juice
2 tsp Grand Marnier

(D)
95g Self-raising flour

(E)
6 Egg whites
1/2 tsp Cream of tartar
60g Caster sugar

Method:
(1) Whisk ingredients (A) till light.
(2) Add (B) into (1) and mix well.
(3) Then add (C), mix well, followed by (D). Ensure that they are thoroughly mixed.
(4) Whisk egg whites from ingredient (E) with cream of tartar till foamy then gradually add in sugar and whisk till soft peak.
(5) Scoop a third of egg whites and into mixture (3) and fold them together.
(6) Pour the mix in (5) into the remaining egg whites and fold them thoroughly and quickly.
(7) Pour into a 9" tube pan.
(8) Bake at 170C for 45mins or till cake is cooked through.
(9) Remove from oven and invert the cake (still in the pan) onto a bottle and leave it to cool down completely.
(10) Remove cake from tube pan and slice.