Orange chiffon cake

Preheat oven to moderate, 180°C. Line base of 22cm angel-cake pan (see cook’s tip) with baking paper.

Sift combined flours, baking powder and salt into a large bowl. Stir in sugar. Make well in centre.

In a jug, whisk yolks, juice, zest, oil and vanilla together. Lightly stir into flour mixture.

In a large bowl, using an electric mixer, beat all egg-whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually add extra sugar, beating until stiff, until glossy peaks form.

Lightly fold egg-white mixture into batter until combined. Pour into ungreased angel-cake pan.

Bake 50-60 minutes, until cooked. Invert cake onto a rack – leave in pan. Cool 1½ hours, until cold. 

Line a wire rack with baking paper. To remove from the pan, run a butter knife or metal spatula around the outside and inside edges. Invert onto rack.

To make the icing, sift icing-sugar mixture into a large bowl. Stir in butter and enough juice to make a runny consistency. Pour over cake. Sprinkle with extra zest.