Marmalade Orange Chiffon Cake

The flavour of Oranges with the lightness of air - made with oil which keeps cake soft even when in the refrigerator

3 eggs 

115 gms flour

125 gms castor sugar  + 25 gms castor sugar

1/2 tbsp baking powder

1/2 tsp salt

60 ml sunflower oil

60 ml freshly squeezed orange juice

1 tbsp grated orange rind 

Separate egg yolks and white.  Do this with cold eggs and leave to come to room temp.

Beat egg whites till soft peaks.  Slowly add in, a tablespoon at a time, of the 25 gms sugar.  Beat until stiff peaks.

In a separate bowl, whisk together the flour, baking powder and salt.

Add in the egg yolks, oil, orange juice and rind.

Mix well till incorporated.  I use a hand mixer for this.

Slowly fold in the egg whites, using a whisk, ensuring you don't overbeat and deflate them.

Pour into a lined 12 cm tin and bake at 170 C for 55 mins

Leave to cool in pan for 5 mins then upturn and cook on a wire tray.

Glaze the top with melted marmalade.