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Orange Chiffon Cake

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Ingredients
  

Egg Yolk Mixture

  • 20 g Sugar any fine sugar, sugar replacement, stevia etc
  • 5 egg yolks
  • 80 g Flour plain flour, rice flour, or a mixture. I like 80% plain flour, 20% rice flour
  • Juice and zest of 1 medium orange
  • 40 g cooking oil

Egg White Mixture

  • 5 egg whites
  • 50 g Fine sugar of any kind as above
  • 1/4 teaspoon cream of tartar

Instructions
 

  • Preheat oven at 180C.

Egg Yolk mixture

  • Add the wet to the dry ingredients and mix until completely combined.

Egg White mixture

  • Whip egg white at room temperature until frothy and add the cream of tartar.
  • Rain in the sugar and continue to beat until firm but no stiff peaks.

Mix

  • Mix the egg white mixture to the egg yolk mixture a third at a time.

Unmould

  • Turn the cake upside down once it is baked.
  • Glide a knife through the surface between the cake and the tin. I grease the tube for easier removal.