Ingredients

• 6 egg yolks
• 1.5 cup - powdered sugar
• 1.5 cups - orange juice
• 1 1/3 cups - sifted flour
• 1 tbsp - orange rind
• 6 egg whites
• 1 tsp - cream of tartar
• 1.5 cup - sugar
• sweetened whipped cream
• orange segments.

How to Make Orange Chiffon Gateau

• Beat the egg yolks with powdered sugar till thick. Add the orange juice.
• Fold in the sifted flour and the orange rind. Beat the egg whites with cream of tartar till frothy.
• Add sugar gradually, beating till it reaches meringue consistency (very stiff).
• Pour egg yolk mixture over egg whites, folding in gently.
• Bake in an ungreased straight-sided ring mould at 170 degree C for about 50 mins.
• Invert on to a wire rack and cool completely.
• Gently loosen cake edges with a knife and remove from mould.
• Cut the cake into three layers.
• Sandwich the layers with sweetened whipped cream and orange segments.