Blood Orange Chiffon Cake | RICARDO

Ingredients

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