Orange chiffon cake

1. separate eggs and put yolks and whites in separate bowls

2. preheat oven to 180C and have ready 2 210mm x 65mm round greased cake tins

3. mix flour, sugar, baking powder and salt

4. make well in centre of flour mixture and add egg yolks, oil, orange juice, orange zest and vanilla essence. mix until smooth

5. in a separate bowl beat egg whites till foamy

6. add cream of tartar and continue to beat until stiff peaks form

7. gently fold egg whites into batter till just blended (do not deflate batter)

8. pour equal amounts of batter unto each pan

9. bake for 30-45min until done

10. immediately turn out cakes into cooling rack and leave to cool completely

11. icing:
mix together starting with only 2 tbsp juice, adding more if needed

12. syrup:
stir zest, sugar, juice and water in pot until sugar dissolves. Bring to boil and cook without stirring for 2 min or until thickens slightly. Pour through sieve before pouring over cake

13. to assemble:
place one layer cake on tray, pour half of syrup over, spread top generously with apricot jam. add last layer of cake and rest of syrup. cover with icing and preferred garnish