Orange Chiffon Cake
240g Egg whites
¼ ts Cream of tarter
120g Egg yolks
2 ts Orange zest
220g Plain flour
20g Corn flour
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.