Orange Chiffon Cake
An airy and light cake bursting with citrus flavour.
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INGREDIENTS
- 4 cups flour
- 3 teaspoons baking powder
- ½ cup castor sugar
- ½ cup melted butter
- 4 large eggs, separated
- 2 tablespoons orange zest, finely grated
- 1 cup orange juice
- 1 cup milk
- ¼ teaspoon cream of tartar
- Orange zest for serving (optional)
Frosting:
- ½ cup cream cheese
- 100ml Fresh cream
- 60ml Orange juice
- 2 Tablespoon orange zest
- 100 g icing sugar
METHOD
Preheat the oven to 160°C.
Crack the egg yolks into a bowl, add half of the castor sugar, the orange juice, milk and butter, and whisk.
Pour the mixture into the flour and baking powder. Set aside.
Whisk the egg whites, remaining castor sugar, and add the cream tartar while whisking. Whisk until it forms to medium peak. Fold this mixture into the flour mixture, until the mixture is well combined.
Pour the cake mixture into a Le Creuset Toughened Non-Stick Bundt Tin and bake for 30-40 minutes.
Frosting:
Using a spatula, combine the cream cheese, fresh cream, orange juice, orange zest and icing sugar.
Once the cake has cooled, drizzle frosting over the top of the cake. Sprinkle over orange zest and serve.
Image and recipe by Cooking with Zanele.
