Having bought some rather large oranges, I decided to bake an orange cake. What came to mind was a chiffon cake. About a week ago, I deliberated on signing up for a baking class on Orange and Pandan Chiffon Cakes. My wife had told me to drop the idea as I already know how to bake an Orange Chiffon (Martha Stewart's recipe). Reluctantly, I gave the class a miss but I trawled the internet for different versions of making an Orange Chiffon.
I came across Mintyskitchen's blog and noted that she uses self-raising flour instead of cake flour. Finding it interesting, I decided to attempt making the chiffon.
However, as I was getting the ingredients ready, I was unsure if I should adapt the recipe and replace the self-raising flour. Between a sealed, yet-to-be-opened pack of self-raising flour and a half used cake flour pack, I went for the latter.
I would like to thank Veronica of Mintyskitchen for the wonderful recipe. With cake flour and extra orange zest, I think I made another perfect chiffon. Guess my wife was right. I do not have to attend any more classes. Perhaps I should have been daring enough to use self-raising...