Orange Chiffon Cake
- With the rack in the middle position, preheat the oven to 325°F (165°C).
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, whisk the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add half of the brown sugar and whisk until the meringue forms stiff peaks. Set aside.
- In a third bowl, whisk the egg yolks with the remaining brown sugar, the zest and juice of the oranges, the oil and vanilla. Add the dry ingredients and mix gently to combine.
- Using a spatula, stir one-quarter of the meringue into the batter. Using a whisk, delicately fold in the remaining meringue. Pour the batter into an ungreased 10-inch (25 cm) non-stick angel food cake pan.
- Bake for 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Remove from the oven and immediately turn over onto a wire rack to cool completely, about 3 hours. Pass a thin blade between the side of the pan and the cake and unmould.
Orange Whipped Cream
- Finely grate the zest of half of the orange. Using a citrus zester, remove long strips of zest from the other half of the orange. Set aside separately. Cut off both ends of the orange and sit it flat on a cutting board. Supreme the orange by cutting away (and composting) any remaining skin, pith and membrane with a knife and dividing it into skinless sections. Set aside.
- Whisk the cream, sugar and finely grated orange zest with an electric mixer until semi-stiff peaks form (do not over beat the cream or it will turn to butter). Transfer to a pastry bag fitted with a St. Honoré tip (see note).
- Cover the top of the cake with the whipped cream, making back and forth movements from the inside towards the outside of the cake. Finely grate the pistachios over the cream. Top with the pomegranate seeds, orange supremes and long strips of orange zest.
The cake freezes well without the cream and decorations
Instead of a St. Honoré pastry tip, a slotted round tip that creates an attractive rosette shape, you can use a large plain tip. Or simply spread some of the whipped cream over the cake using a spatula. Garnish with the remaining whipped cream when ready to serve.