Orange Chiffon Cake 2 and 1/2cups flour 1tablespoon baking powder 1and 1/2cups castor sugar 2and 1/2tablespoon cornflour 10eggs 1/2cup oil 1cup milk 100g orange jelly 4tablespoon lemon zest 1/4cup orange juice 1teaspoon orange essence 2teaspoon vinegar 2teaspoons vanilla essence Grease and line 3 by 8inch tins at 160 degrees. Sift flour, baking powder and cornflour 6times and set aside. In two bowls separate 7eggs,one bowl with egg whites and the other with egg yellow. Into the egg yellow bowl crack the three eggs. Beat egg whites with vinegar until glossy white then gradually start to add half of the sugar until firm and soft peaks form. In the egg yellow bowl add sugar,milk, orange essence,orange juice,orange zest,orange jelly vanilla essence and oil. Mix until frothy and sugar is dissolved. Then fold in flour in three batches until well combined,using one direction to mix. Lastly fold in egg whites into the batter in three batches and combine until well blended. Pour into 3x8inches or 2x9inches tins and bake at 160 for 55mins to 1hour. Variations For chocolate cake remove 1/4cup flour and add 1/4cup cocoa powder Cake baby by Mr bee 263772680164 Sharing is caring