by Fion Li

Created on: March 15, 2007   Last Updated: May 04, 2007

Orange Chiffon Cake (Serving of 5 persons)

What you need:
- 4 eggs, separated
- 1 cup caster sugar
- 1/3 Cup Vegetable Oil
- 1 tbsp finely grated orange rind
- 1/4 cup cold water
- 1-1/2 cups self-raising flour, sifted
- 1/2 tsp cream of tartar (available at supermarket)
- Orange Slices and shredded orange rind, to serve

Orange Glaze (mixed well)
- 1-1/4 cups icing sugar, sifted
- 2 tbsps orange juice

1) Preheat oven at 150 C. Meanwhile grease a deep 22cm round cake pan; line base and side with baking paper. Beat egg yolks and half the sugar in a bowl with an electric mixer until pale and thick.

2) Beat in oil, rind and water in a slow stream. Transfer mixture to a bowl; fold in flour.

3) Beat egg whites and cream of tartar in a bowl with an electric mixer until soft peaks form. Beat in remaining sugar, until dissolved. Fold egg white mixture into batter in two batches. Spoon into prepared pan.

4) Bake for 50 mins. Stand for 5 mins; turn onto a wire rack to cool.

5) Pour glaze over cake. Set aside for at least 1 hour. Cut into slices; top with orange rind.

TIP: Any other tangy-sweet citrus fruit - lemon, lime, grapefruit, tangerine - will work just as well for this recipe.

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