Pistachio and orange chiffon cake

Recipe from: 7/1/2004 12:00:00 AM
bake,eggs, recipes, cake

Ingredients 13
Servings 10
Time

Ingredients

  • 565
    ml
    cake flour
  • 15
    ml
    baking powder
  • 125
    ml
    sunflower oil
  • 375
    ml
    sugar
  • 5
    ml
    salt
  • 5
    egg yolks, unbeaten
  • 2
    oranges, juice and grated rind
  • 7
    egg whites
  • 2
    ml
    cream of tartar
  • FROSTING
  • 15
    ml
    orange flower water
  • 225
    g
    icing sugar, sifted
  • 100
    g
    pistachio nuts, shelled
 

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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