Carrot Chiffon Cake

1. 1

   Separate the eggs and add a pinch of salt to whites; set aside.

2. 2

   Beat yolks and add sugar, cake flour, carrots, orange peel, ginger, cinnamon and nuts.

3. 3

   Beat egg whites until stiff and fold into egg yolk mixture.

4. 4

   Turn into a 9-inch tube pan and bake at 325u00b0 for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.