Let them eat chiffon cake!

The light, fluffy slice of heaven is sure to pick up anyone’s mood with one bite. Chiffon cake is a moist, tender, light and airy cake that has the richness of a butter cake but the springy texture of a sponge cake. Who would of imagined an insurance salesman named Harry Baker invented chiffon cake in the 1920s?

If you don’t know how to make a chiffon cake, here is a South African twist for a naartjie chiffon cake:

 

Ingredients
Chiffon:

• 6 eggs, separated
• 225g flour
• 300g caster sugar
• 1tsp salt
• 1tsp baking powder
• 180ml naartjie juice
• 120ml canola oil
• 2tbsp naartjie zest
• ½tsp cream of tartar

Glaze:

• 500g icing sugar
• 100ml naartjie juice
• 1tsp naartjie zest

Preparation method
Chiffon:

Preheat the oven to 170°C.

Using a paddle attachment, mix flour, sugar (minus 50g), baking powder, salt and naartjie zest. Beat until combined.

Add oil, naartjie juice and egg yolks. Beat until smooth.

In a separate bowl, whisk egg whites until foamy, add the cream of tartar and remaining sugar.

Fold egg whites through the flour mixture, in three batches, until just blended.

Pour into ungreased tube pan and bake for 55 to 60 minutes.

Invert once out of the oven onto a wire rack. Cool before removing.

Dust with icing sugar or glaze.

Glaze:Gently whisk the juice and zest into the icing sugar to create a lump-free glaze.

For recipes visit:  bbcsouthafrica.com