Orange Chiffon Cake

Sponge Cake

• 1 orange, thin peelings of skin, juice and pulp
• 4 medium eggs
• ¼ tsp salt
• 40 g sugar
• 30 g plain flour
  or cornflour
• 20 g cornflour
• 5 g baking powder
• 1 tsp natural vanilla extract
• 25 g sunflower oil
  or vegetable oil

Orange Curd

• 1 medium egg
• 50 g unsalted butter, diced
• 40 g sugar

Assembly

• 1 Tbsp icing sugar (optional)