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Ingredients
- 1 cup Flour 285 g / 10 oz
- 1 1/2 cups Sugar (extra fine) 300g see note at the bottom
- 6Â Large eggs
- 3/4 cup Water (200 ml)
- 1/2 cup Oil (120 ml) sunflower/vegetable/canola
- Zest of an orange ( juice can be used to replace the water)
- 1/2Â Vanilla pod seeds removed or 1 tsp vanilla extract
- 2 tsp Baking powder or 1 envelope Panedegliangeli
- 1 pinch Salt
- 1 tsp Cream of tartar
- Confectioners sugar to decorate
- 1Â 10 inch chiffon cake pan
Instructions
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Separate the egg whites from yolks in 2 bowls.
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In the yolks add the sugar and using a whisk start mixing until light and frothy.
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Add orange zest, vanilla and salt.
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Continue whisking vigorously. Add oil slowly and mixing. Add the water and keep mixing. Set aside.
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Sift flour and baking powder and add the egg mixture together.
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Whip the egg whites in a standup mixer on high speed.
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Add cream of tartar until stiff peaks form. Fold in the egg white to mixture using a spatula folding from bottom to top. This is a slow process taking about 3 minutes until well incorporated. The trick is the slow movement not to deflate the mixture.
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Pour mixture in pan (not greased) and bake in a preheated oven on 325°F 160°C for an hour
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As soon as you remove it from the oven, flip the cake over and cool it upside down in the pan. As it cools it will release from mold.
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*Note about the sugar*In a food processor pulse sugar about 10 seconds to make it extra fine.
