Nutty chiffon cake with vanilla cream filling

Makes 1 cake

Preparation: 20 min

Baking: 30 min

• 5 eggs, separated

• 2 ml (½ t) cream of tartar

• 160 ml (⅔ c) caster sugar

• 150 ml (⅔ c) milk

• 100 ml oil

• 250 ml (1 c) self-raising flour, sifted

• 15 ml (1 T) finely grated orange zest

• 100 ml orange juice

NUT TOPPING

• 250 ml (1 c) mixed nuts

FILLING

• 250 ml (1 c) cream

• 30 ml (2 T) icing sugar

• 5 ml (1 t) vanilla essence

CHOCOLATE GANACHE

• 160 ml (⅔ c) cream

• 200 g dark chocolate, broken

Preheat the oven to 180 °C. Grease a 20 cm ring cake tin.

1 Whisk the egg whites and cream of tartar together until soft peaks form. Gradually add 80 ml (⅓ c) of the caster sugar, a little at a time, whisking well after each addition until stiff peaks form. Set aside.

2 In a separate bowl, whisk the egg yolks and remaining sugar until pale and fluffy.

3 Add the milk, oil, flour, orange zest and juice, whisking until combined. Add the egg white mixture in batches, gently fold it into the yolk mixture.

4 Pour the batter into the baking tin and bake for 30 minutes or until a skewer inserted in the middle comes out clean.

5 Nut topping: Meanwhile, spread out the nuts on a baking tray and roast for 7 minutes. Roughly chop and set aside.

6 Filling: Whisk the cream, icing sugar and vanilla essence in a bowl until stiff, being careful not to overbeat. Cover and chill until needed.

7 When the cake is completely cooled, carefully cut in half horizontally, using a serrated knife. Put the base on a cake plate and spread the flavoured cream on top. Replace the top half of the cake.

8 Chocolate ganache: Bring cream to just below boiling point in a small pan over medium heat. Remove from the heat, add the chocolate and whisk until smooth. Use a spatula to spread the mixture evenly over cake.

9 Sprinkle the chopped nuts on top.

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