Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 340 degrees F (170 degrees C).
Step 2
Sift the
Self-Rising Flour (200 g)
and set aside. Grease Ikea pan, and set aside.
Step 3
Beat the
Salted Butter (250 g)
,
Caster Sugar (100 g)
,
Lemon (1)
, and zest from
Oranges (3)
until light and creamy.
Step 4
Separate
Eggs (4)
yolks from whites and set both aside.
Step 5
Add in the Egg Yolks one by one, until mixture incorporated, mix well.
Step 6
On low speed, fold in the flour, alternating with the Orange Juice. Mix until well incorporated.
Step 7
In a clean bowl, whisk in Egg Whites until foamy at low speed and gradually in the
Caster Sugar (50 g)
and beat from medium to high speed till stiff peaks.
Step 8
Fold the meringue into the yolk batter in 3 portions with a rubber spatula, gently fold the mixture until just combined.
Step 9
Spoon a layer of the plain batter, about an inch high into the Ikea pan and smooth evenly with a rubber spatula.
Step 10
Add
Chia Seeds (20 g)
into the remaining plain batter and fold well.
Step 11
Gently scoop batter mixture on top of the plain batter. Smooth the batter evenly again with a rubber spatula.
Step 12
Bake for about 35 minutes, test with a skewer till it comes out clean.
Step 13
Leave cake to cool in pan for 15 minutes. Then remove cake and place on wire rack to cool. Serve and enjoy!
