Orange chiffon cake

1 1/2 cup castor sugar
1 1/2 cup flour
3/4 cup oil
3/4 cup orange juice (or 1/4 cup orange squash in 1/2 cup water)
2 tsp baking powder
6 eggs
2 orange rinds (grated)
A pinch of salt

Put egg yolks in a bowl and add sugar, flour, oil, orange juice and salt. Beat with electric beater for 20-25 minutes. Beat egg whites in a separate bowl until fluffy. Add egg whites and orange rind to the mixture and lastly baking powder. Bake at 160C for one hour. When cool, sprinkle castor sugar.

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