Divine Chiffon Custard Cakes Recipe

Preheat the oven to 350F/180C.

Lightly grease the cake pan and dust with flour. as I wanted to make this cake for my son, so used two stout cake pans. Any small and round oven proof dish can be used, incase stout cake pan is not available.

In a medium bowl, first mix the dry ingredients - flour, sugar, custard powder, orange rind, baking powder and baking soda.

In another bowl whisk egg yellow. Beat egg white with electric blender until light and fluffy.

Gently fold the oil, sugar and flour mix to the eggs (white+yellow) to make smooth consistent batter.

Add a dash of vanilla extract and chopped nuts, if desired.

Fill the cake pans with 2/3 rd of the batter.

Swirl a few drops of Chocolate syrup…