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Orange Buckwheat chiffon cake

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Ingredients
  

Egg Yolk mixture

  • 5 egg yolks large eggs, 60g each
  • 1 teaspoon Nunatural stevia
  • 20 g corn flour
  • 70 g buckwheat flour or almond flour milled till very fine
  • A pinch of salt
  • Grated rind of 1 orange
  • 65 ml sunflower oil
  • 85 ml fresh orange juice

Egg Whites

  • 7 egg whites large eggs
  • 1/4 teaspoon cream of tar tar
  • 40 g raw caster sugar
  • 1 teaspoon Nunatural stevia

Instructions
 

Egg yolk mixture

  • Beat egg yolks till they turn very pale and reach the ribbon stage.
  • Add the rest of the egg yolk ingredients and beat till smooth.

Egg white meringue

  • Beat egg white till frothy then rain in the sugar and cream of tar tar. Add the stevia. The total time for beating the egg white to get to the stiff peak is 4 minutes on the Kitchenaid at #6.
  • Fold the egg whites into the egg yolk mixture, 1/3 at a time.
  • Bake at 160C for 1 hour, placing the cake on a rack, with another tray of water below the rack. If you don't want the cake to crack, try covering the top of the cake and remove after the first 45 minutes of baking.
  • Once cooked, take the cake out and turn it upside down.
  • Unmold by cutting close to the pan using a sharp knife.