Preparation method

Chiffon:

1. Preheat the oven to 170°C.
2. Using a paddle attachment, mix flour, sugar (minus 50g), baking powder, salt and naartjie zest. Beat until combined.
3. Add oil, naartjie juice and egg yolks. Beat until smooth.
4. In a separate bowl, whisk egg whites until foamy, add the cream of tartar and remaining sugar.
5. Fold egg whites through the flour mixture, in three batches, until just blended.
6. Pour into ungreased tube pan and bake for 55-60 minutes.
7. Invert once out of the oven onto a wire rack. Cool before removing.
8. Dust with icing sugar or glaze.

Glaze:

1. Gently whisk the juice and zest into the icing sugar to create a lump-free glaze.