Orange zest chiffon cake

Orange zest chiffon cake

Ingredients:
9 eggs
1 1/2 cups castor sugar
1 2/3 cups plain flour
1/4 Tsp baking powder
A pinch of salt
Half orange zest

Method:
Preheat oven to 180 deg C. Grease and flour the bottom only of a 9-inch tube pan. Beat egg with salt until light. Gradually add the sugar, beat at med speed 20-25 minutes until very light lemon colored. Add in orange zest.

Sift the flour with the baking powder and mix well. At low speed, whisk the flour to egg mixture one Tbs at a time; whisking well each addition; scrapping off the side if needed. Pour into the pan bake approximately 40 mins or until cake stick insert into cake comes out clean. Let cool for 10 minutes then remove from pan.

Note: Cake will spring back. This cake is normally served plain, but may be served with powdered sugar and fruit. In Portugal, this cake can be made high like this one or as a thin sponge cake (jelly roll) with a chocolate or quince jam filling (Swiss roll jam).

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