Orange Lemon Chiffon Cake

22 cm tube pan (ungreased)

Ingridients:

Group A:
7 Large egg yolks
50g SuperFine Sugar/ Caster Sugar
1/4 tsp Salt
4 tbsp Cooking Oil 
2 tbsp Grated Orange and Lemon Rind
40ml Orange Juice and 20 ml Lemon Juice
110g All Purpose Flour / Plain Flour / Self Raising flour


Group B:
7 large egg whites
1/2 tsp Cream of tartar (or 1 tsp lemon juice)
130g Superfine sugar/ Caster Sugar


Method:

Preheat over to 170 c 


Mix Group A together -
1) Egg Yolks + Sugar 
2) Add in rind and juice , mix well
3) Shift Flour in and fold till forms a batter

Mix Group B - 
1) beat egg whites and lemon juice or add cream of tartar until mixture forms of soft peaks
2) add in sugar in 3 batches and beat till stiff peak forms 

Gently fold in egg white group into egg yolk group in 3 batches until fully comfined 
Pour batter into tube pan, tap pan a few times on table top to get rid of any trapped air bubbles.
Bake for 50-55 mins 
Remove the cake immediately from overn, turn upsert down and let it cool 


Recipe adopted from Diana Lim @ Facebook