Recipe Ingredient
- 5 eggs, separated
- 150g castor sugar
- 1/2 tsp cream of tartar
- 50ml corn oil
- 1 tbsp grated orange rind
- 1/2 tsp orange essence
- 1/2 tsp vanilla essence
- 5 tbsp orange juice
- 25g poppy seeds
- A pinch of salt
- Sifted
- 120g self-raising flour
- 20g cornflour
Instructions
- Line the base of an ungreased 20cm chiffon tube pan with parchment paper. Preheat oven to 180°C.
- Whisk egg yolks, half of the castor sugar, salt and orange rind until light and thick. Beat in corn oil, essences, orange juice and poppy seeds. Carefully fold in sifted dry ingredients to mix.
- In a separate clean bowl, whisk egg whites until soft peaks form. Add cream of tartar and remaining sugar, and continue to whisk until fluffy and stiff.
- Fold egg yolk mixture into the beaten egg whites and carefully mix until evenly blended. Turn the mixture into prepared pan and bake for 35-40 minutes or until well risen and firm to the touch.
- Invert pan immediately and leave until completely cooled.
- To remove cake from the pan, run a palette knife around the sides of the pan.
