Lemon Orange Chiffon

Originally, i wanted to make an orange chiffon but the orange juice was not tangy at all. So, I added lemon juice therefore have to call it Lemon Orange.




Ingredients:

5 eggs - separate yoke from white
150g castor sugar
125g cake flour
1 tsp baking powder
1/4 tsp salt
Grated rind of one orange
Grated rind of one lemon
2 tbsp corn oil
Combine to make 2/3 cup liquid (Orange juice and Lemon juice)
1/2 tsp cream of tartar



Method:

Preheat oven to 375°f.

Whisk egg whites,cream of tartar amd half portion of sugar in an electric mixer until just stiff and mixture holds its shape.

Whisk egg yolks and sugar until light and creamy. Add grated orange and lemon rind. Add orange and lemon juice and stir well. Sift in cake flour , baking powder and salt and fold gently . Stir in corn oil.

Add 1/3 of the egg white to the egg yolk mixture and combine thoroughly.

Pour the rest egg white mixture into egg yolk mixture. Carefully and gently mix with a spatula until batter is even.

Pour mixture into a 20cm ungreased tube pan.

Bake in preheated oven for 40 minutes or until cake is well browned on the surface.

Remove cake from the oven and invert mould immediately. Leave aside to cool completely before removing from the mould.

Note

To remove the cake from the mould, run a knife around the sides of the mould and the base as well.


Serves