Citrus Chiffon Cake

This is my all time favourite!!! Mixture of lemon and orange juice gives this chiffon cake a very refreshing aroma and taste.  Enjoy it.

Ingredients:

5 Egg yolks

30g Castor sugar

50g Olive oil

110g Cake flour

1/4tsp Bicarbonate of soda

1/4tsp Salt

50g Orange juice

20g Lemon juice

2tsp Orange zest   }

1tsp Lemon zest    } mixed both zest into the flour

1/2tsp Vanilla essence

For Meringue:

5 Egg white

90g Castor sugar

1/2tsp Cream of tartar

Methods:

For yolk mixture: Stir yolk and sugar with a hand whisk in a bowl.  Add in juice, oil and essence.

Sifted flours, bicarbonate of soda, salt and zest.

Add into yolk mixture and mix till smooth.

For Meringue: Whisk egg white with cream of tartar.  Add in sugar gradually when egg white is a bit whitish.  Beat till egg white is glossy and stiff peaks. (refer to post on 6 July)

Fold egg white into yolk mixture.  Do not over mix.

Pour mixture into a ungreased tube pan and bake at 180 degree C for 40-45min or when inserted with a skewer, it should come out clean.