Kumquat 金橘 Chiffon Cake

Kumquat fruit is generally in season from late autumn to mid-winter, and can be found in most food markets with other produce. It's taste is very sour, like a very acid orange.Kumquats are eaten raw most of the time. As the rind is sweet and the juicy centre is sour and salty, the raw fruit is usually consumed either whole, to savour the contrast, or only the rind is eaten.Last week I bought a box of kumquat from our local market. I have no idea what should I do with it. In conjunction of Chinese New Year gathering with friends,I decided to bake a Kumquat Chiffon Cake to bring to this party. It's a great idea to use Kumquat as a citrus flavor in chiffon cake.

Ingredients :

(A)
1 3/4 cup all purpose flour
2 drop orange food coloring*optional*
1 tsp of baking powder
1/8 tsp of salt
3-4 pc kumquat(rind only-chopped fine)
3/4 cup of sugar

(B)
6 large egg yolks
3/4 cup orange juice
1/2 cup of vegetable oil

(C)
3/4 cup of sugar
7 large egg white
3/4 tsp of cream of tartar

Method:

Pre-heat oven to 350 degree F

1) Sieve all the (A) ingredient in a mixing bowl until well combined.
2) Mix ingredient (B) until well blended and then add in ingredient (A) until smooth.
3) Beat ingredient (C) in mixer on high speed until stiff peak. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4) Pour batter into un-greased 10" tube pan and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
5) Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake. Cut and serve when it's cool completely.