Blood Orange Chiffon Cake
Blood Orange Chiffon Cake
Ingredients
- 1 ¼ cup (190 g) unbleached all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 6 eggs, separated, at room temperature
- ½ tsp cream of tartar
- 1 ¾ cups (370 g) brown sugar
- 2 blood oranges, washed, zest finely grated, juiced (to get ½ cup/125 ml total)
- ½ cup (125 ml) canola oil
- 1 tsp (5 ml) vanilla
- 1 blood orange, washed
- 2 cups (500 ml) 35% cream
- ½ cup (105 g) sugar
- 2 pistachios
- A few pomegranate seeds
Instructions
- With the rack in the middle position, preheat the oven to 325°F (165°C).
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, whisk the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add half of the brown sugar and whisk until the meringue forms stiff peaks. Set aside.
- In a third bowl, whisk the egg yolks with the remaining brown sugar, the zest and juice of the oranges, the oil and vanilla. Add the dry ingredients and mix gently to combine.
- Using a spatula, stir one-quarter of the meringue into the batter. Using a whisk, delicately fold in the remaining meringue. Pour the batter into an ungreased 10-inch (25 cm) non-stick angel food cake pan.
- Bake for 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Remove from the oven and immediately turn over onto a wire rack to cool completely, about 3 hours. Pass a thin blade between the side of the pan and the cake and unmould.
Blood Orange Chiffon Cake