If you know, you know, that the best parties in Cape Town are always in The Kitchen. The famous deli in Woodstock that is. You know? — the one where Michelle Obama chose to dine during the Obama whistle-stop tour back in 2011? Yes, that one!
The owner of the famed deli-cum-eatery, Karen Dudley brings a slice of The Kitchen to your kitchen, with this exclusive and oh so comforting Jaffa Chiffon Cake recipe.
Jaffa Chiffon Cake
1 whole fresh orange
1 carrot, scrubbed
4 eggs, separated
150g sugar
½ c sunflower oil
80g plain flour
½ t baking powder
Pinch salt
½ tsp vanilla extract
¼ tsp cream of tartar
Ganache Icing
150g dark chocolate
60g butter
½ c icing sugar
Method:
Preheat the oven to 160°C
Line a deep baking tin, or even better, a proper angel food cake tin with baking paper.
Boil the whole carrot and orange together in water until soft, about 25 mins. Drain and blend in a food processor until the purée is soft and creamy. You will need 150g of this purée.
In a freestanding mixer, whisk the egg yolks together with the sugar for 2 minutes and slowly add the oil while beating. Add the carrot orange purée and beat until creamy and light.
In a clean mixing bowl, with very clean whisks, beat the egg whites with cream of tartar until stiff.
Sift together in another bowl, the flour, baking powder and pinch of salt.
Add the dry ingredients to the egg yolk mixture and beat gently and briefly to combine. Add the vanilla extract.
Finally, fold the beaten egg whites into the mixture and scrape mixture into your deepest baking tin or special chiffon cake tin (if you have such a one).
Bake at 170°C for 45 – 50 minutes.
Allow the cake to cool slightly in its tin before carefully removing to a cooling rack.
To make the ganache icing, melt the chocolate and the butter in a medium bowl over a double boiler and stir together. Add the icing sugar and whisk until smooth.
Place the cake on your chosen cake plate and ice the cake when it has completely cooled.
Feature Image: Facebook
