Ingredients
Chiffon:
• 6 eggs, separated
• 225g flour
• 300g caster sugar
• 1tsp salt
• 1tsp baking powder
• 180ml naartjie juice
• 120ml canola oil
• 2tbsp naartjie zest
• ½tsp cream of tartar
Glaze:
• 500g icing sugar
• 100ml naartjie juice
• 1tsp naartjie zest
Preparation method
Chiffon:
- Preheat the oven to 170°C.
- Using a paddle attachment, mix flour, sugar (minus 50g), baking powder, salt and naartjie zest. Beat until combined.
- Add oil, naartjie juice and egg yolks. Beat until smooth.
- In a separate bowl, whisk egg whites until foamy, add the cream of tartar and remaining sugar.
- Fold egg whites through the flour mixture, in three batches, until just blended.
- Pour into ungreased tube pan and bake for 55-60 minutes.
- Invert once out of the oven onto a wire rack. Cool before removing.
- Dust with icing sugar or glaze.
Glaze:
- Gently whisk the juice and zest into the icing sugar to create a lump-free glaze.