Citrus Fruit Chiffon Cake Recipe

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Servings: 1

Ingredients

Cost per recipe $1.76 view details
  • 5 x Large eggs - separate yoke from white
  • 150 gm castor sugar
  • 125 gm self-raising flour
  • 1/4 tsp salt Grated rind of one orange Grated rind of one lemon
  • 2 Tbsp. corn oil Combine to make 2/3 c. liquid Orange juice - from the grated orange Lemon juice - from the grated lemon PREHEAT oven to 180 C. Whisk egg whites and half portion of sugar in an electric mixer till just stiff and mix holds its shape.

Directions

  1. Whisk egg yolks and sugar till light and creamy. Add in grated orange and lemon rind. Add in orange and lemon juice and stir well. Sift in self-raising flour with 1/4 tsp salt and fold gently with a metal spoon. Stir in corn oil.
  2. Pour egg yolk mix into egg white mix. Carefully and gently mix with a spatula till batter is even.
  3. Pour mix into a 20cm ungreased tube pan. Bake in preheated oven for 40 min or possibly till cake is well browned on the surface.
  4. Remove cake from the oven and invert mould immediately. Leave aside to cold completely before removing from the mould.
  5. Footnote: To remove the cake from the mould, run a knife around the sides of the mould and the base as well.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 522g
Calories 1378  
Calories from Fat 232 17%
Total Fat 25.85g 32%
Saturated Fat 7.86g 31%
Trans Fat 0.0g  
Cholesterol 1042mg 347%
Sodium 2515mg 105%
Potassium 488mg 14%
Total Carbs 244.07g 65%
Dietary Fiber 3.4g 11%
Sugars 149.04g 99%
Protein 43.36g 69%
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