Orange chiffon cake

Recipe from: 11/1/2005 12:00:00 AM

Ingredients 10
Servings 12
Time 20

Ingredients

  • 3
    eggs
  • 1
    ml
    cream-of-tartar
  • 160
    ml
    castor sugar
  • 375
    ml
    cake flour
  • 80
    ml
    castor sugar
  • 10
    ml
    baking powder
  • 1
    pinch
    salt
  • 80
    ml
    sunflower oil
  • 125
    ml
    Juice of 1 large orange made up to 125ml (1/2 cup) with cold water
  • 10
    ml
    finely grated orange rind
 

Method

50
 
1. Pre-heat oven to 180°C. Grease a 25cm wide, deep ring cake tin.

2. Separate the eggs. Place yolks into a small jug and set aside. Place whites in a large mixing bowl and beat with the cream-of-tartar until stiff. Gradually beat in the first measure of castor sugar, until stiff and glossy.

3. Sift the flour, the second measure of castor sugar, the baking powder and salt into a mixing bowl.

4. Make a hollow and add the egg yolks, oil, orange juice and orange rind. Beat until smooth, but do not over-mix.

5. Pour egg yolk mixture onto egg whites and gently fold in.

6. Reduce oven heat to 160°C. Pour mixture into cake tin and bake for about 50 minutes, or until cake is golden and fi rm and a skewer inserted into the middle comes out clean.

7. Turn tin over carefully and place cake gently on a rack. When completely cool, loosen the sides with a spatula from the base and funnel. Turn out onto a wire a rack.

8. Decorate with cherries and sugar flowers.

 

Read more on: bake  |  eggs
 

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