Name: Chiffon cake with nougat filling
Yield: Makes one large cake
Cuisine: European
Ingredients: Reader Marie Schutte is the December 2014 'Teetydtreffer' winner. She bakes this interesting cake for special occasions.; Cake; 270 g flour; 2 ml (½ t) salt; 300 g sugar; 15 ml (1 tbs) baking powder; 125 ml (½ c) vegetable oil; 190 ml (¾ c) water; 6 egg yolks; 15 ml (1 tbs) grated orange zest; 15 ml (1 tbs) grated lemon rind; 250 ml (1 c) egg whites; 2 ml (½ t) cream or tartar

Chiffon cake with nougat filling

Serves: Makes one large cake Nutrition facts: 200 calories 20 grams fat

Ingredients

Reader Marie Schutte is the December 2014 'Teetydtreffer' winner. She bakes this interesting cake for special occasions.
Cake
270 g flour
2 ml (½ t) salt
300 g sugar
15 ml (1 tbs) baking powder
125 ml (½ c) vegetable oil
190 ml (¾ c) water
6 egg yolks
15 ml (1 tbs) grated orange zest
15 ml (1 tbs) grated lemon rind
250 ml (1 c) egg whites
2 ml (½ t) cream or tartar

Instructions

Decorate

Mix 250 g butter and 125 ml ( ½ c) sifted icing sugar till fluffy. Add 193 g condensed milk.
Beat 5 ml (1 t) vanilla, 5 ml (1 t) lemon juice, 1.2 ml (¼ t) almond flavoring, 5 ml (1 t) cream of tartar and fold in 250 g Moir's glossy fruit (lightly chopped).

Preheat the oven to 170 ° C. 1 Sift the flour, salt, sugar and baking powder in a large mixing bowl.

2 Make a well in the center and pour in the oil, water, egg yolks, orange and lemon peel.
3 Whisk together.
4 Whisk the egg whites and cream of tartar in a bowl until stiff peaks form, but do not dry whisk.
5 Fold the first mixture into egg whites - work light but thoroughly so that no egg white is visible.
6 Spoon into an ungreased springform chiffon pan.
7 Bake for 1 hour at 170 ° C and then for 10 minutes at 180 ° C, or until a skewer comes out clean.
8 Remove from the oven and turn the pan around and let cool completely. Press the cake carefully from the top-down from the pan.
9 Cut the cake into two layers and spread the frosting between layers and on top of the cake.