Preparation: 20 minutes
Cooking: 50 minutes
Servings: 6
ingredients
180 g flour
6 cl oil
14 cl orange juice
Grated zest of 1 lemon
Grated zest of 1 orange
170 g sugar
4 eggs
1 pinch of salt
4 g cream of tartar
10 g baking powder
Preparation
How to prepare the citrus chiffon cake?
Preheat the oven to 160 degrees.
Mix the flour with the yeast, sugar and salt in a salad bowl.
Add the egg yolks, juice and grated citrus zest.
Pour in the oil and mix.
Beat the egg whites with the cream of tartar until stiff.
Gently incorporate them into the mixture, mixing from bottom to top with a spatula.
Pour the mixture directly into the chiffon cake mold.
Bake for 40 minutes at 160 degrees, then for 10 minutes at 175 degrees.
Remove from the oven and invert the cake onto a plate.
Leave to cool and decorate.
Serve the citrus chiffon cake.