Pistachio and orange chiffon cake

Fairlady
10 servings
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This divine cake will rake in compliments and put smiles on faces.

By Food24 November 03 2009
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Ingredients (12)

565.00 ml flour — cake
15.00 ml Baking powder
125.00 ml sunflower oil
375.00 ml sugar
5.00 ml salt
5.00 eggs — yolks only
2.00 orange — zest and juice
7.00 eggs — white
2.00 ml Cream of tartar
FROSTING
15.00 ml orange flower water
225.00 g icing sugar — sifted
100.00 g pistachio nuts — shelled
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Method:

Preheat the oven to 160 °C.
Sift together the flour, sugar, baking powder and salt.
Make a well in the centre and add the oil, egg yolks, orange juice and orange rind. Beat until smooth.
Beat the egg whites with the cream of tartar until stiff.
Pour the yolk mixture gradually over the whites, gently folding in until blended. Do not stir.
Pour the mixture into a 25 cm chiffon tin.
Bake for 65 to 70 minutes or until a skewer comes out clean.
FROSTING:
Add the orange flower water to the icing sugar and mix until smooth.
Pour over the cake and top with shelled pistachio nuts.



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