Chiffon cake with nougat filling

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.