Blood Orange Chiffon Cake

Ingredients

• Orange Chiffon Cake

  • 1 ¼ cup (190 g) unbleached all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 6 eggs, separated, at room temperature
  • ½ tsp cream of tartar
  • 1 ¾ cups (370 g) brown sugar
  • 2 blood oranges, washed, zest finely grated, juiced (to get ½ cup/125 ml total)
  • ½ cup (125 ml) canola oil
  • 1 tsp (5 ml) vanilla

• Orange Whipped Cream

  • 1 blood orange, washed
  • 2 cups (500 ml) 35% cream
  • ½ cup (105 g) sugar

• Decorations

  • 2 pistachios
  • A few pomegranate seeds