Orange Chiffon Cake


Orange Chiffon Cake


240g        Egg whites
¼ ts          Cream of tarter
50g           Sugar

120g         Egg yolks
2 ts            Orange zest


220g       Plain flour
20g         Corn flour
220g      Sugar
1 ts          Baking powder
½ ts        Salt
110g       VEG Oil
180g      Fresh squeezed orange juice


Whip the egg whites and cream of tartar until the consistency in bubbly. Then add the sugar little by little until stiff peaks are achieved.

Whip the egg yolks and zest to pale in colour, then add the rest of ingredients “C” and whip for further 2 minutes

Finally, fold the egg whites into the egg yolk mixture, careful not to lose the air. Put this mixture into a non greased 25cm tube cake tin and bake at 160C for 1h10 minutes

Place on three tins upside down and cool completely, otherwise the cake will sink.

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