Chiffon cake is light and fluffy. In Jamaica, Chiffon cake is called ‘tutti frutti’
1 1/4 cups pastry flour, sifted
1/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 cup corn oil
3 egg yolks
1/3 cup orange juice
2 tsp. orange peel, grated
3 egg whites
1/4 tsp. cream of tartar
Preheat oven to 325 F or 160 C
In a bowl, mix the flour, sugar, salt and baking powder
Then make a well in the centre. Pour in oil, egg yolks, orange juice and orange zest. Mix until smooth. Set aside.
In a second bowl, beat egg whites and cream of tartar until soft peaks form
Gently add to first mixture by folding batter over egg whites
Pour into an unbuttered 9-inch (23 cm) square cake pan or ring mould.
I used an 8 inch bake cake pan and I used parchment paper to line the bottom of the cake pan
Bake in oven for 50 minutes or until springy to the touch.
Move from oven. Turn out on a wire rack or towel.
I do not like sugar on my cake but if you want, you can sprinkle sugar onto the cake. Let the cake cool before unmoulding.
I do not eat icing but if you want, you can cover the cake with butter cream and garnish with fresh fruit such as raspberry.