Orange Chiffon

This Chiffon cake is wonderfully light and moist with plenty of orange flavour baked in a traditional Bundt tube pan with sweet colourful marbled rolled fondant on top.

Ingredients serve 10

6 eggs (300g)

225 g self raising flour

300 g caster sugar

2 orange zest and juice (180ml)

120 ml vegetable oil

600 g rolled fondant

200 g ganaché

Method

Preheat the oven to 170ºC normal bake. Grease or spray a tube or Bundt pan. Separate the eggs in two bowls and whisk the egg white until soft a peak is formed. Add 50 g of the caster sugar and whisk until stiff but still shiny and not dry. In the other bowl with the egg yolks add the remainder of the sugar, orange juice and zest, oil and flour. Mix with an electric mixer until smooth and even approx. 2 minutes. Gently fold the egg whites into the batter in three portions. Pour the finished batter into the prepared tin. Bake in the oven for approx. 50 minutes. Remove from the oven and turn upside down on a tray with a piece of baking paper. Leave the tin on until the cake has completely cooled approx. 1 hour. Remove the tin and place the cake on a plate or cake stand. Divide the icing up and add fruit colour to each portion. Place all the coloured icing on the table in a random blend and roll until a thickness of 4 mm is reach. Place the icing on top of the cake and smooth carefully on the cake. Cut the rest of the icing around the cake, fold randomly and place on top of the cake. Decorate the base of the cake with ganaché piped with a star nozzle.

Note: Try a variation of the citrus flavour in the cake with lime, lemon, grapefruit or a mixture.