Ingredients
Method
- Preheat your oven to 170°C. Lightly grease your baking pan with butter on the base and sides. Sift the self-raising flour into a bowl and set it aside.
- In a large mixing bowl, beat the softened butter, caster sugar, orange zest, and lemon zest until pale and fluffy.
- Add the egg yolks one at a time, mixing well after each addition to create a smooth batter.
- On low speed, gently fold in the sifted flour. Alternate with orange and lemon juice until well blended. Do not overmix.
- In a clean bowl, whisk egg whites until foamy. Gradually add sugar and continue whisking until stiff peaks form.
- Using a spatula, gently fold the meringue into the main batter in three parts, folding slowly to keep the mixture light.
- Spoon a layer of plain batter into the greased pan. Mix chia seeds into the remaining batter and layer it over the first. Smooth the top evenly.
- Bake for about 35 minutes. Insert a skewer into the center; it should come out clean when done.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Use fresh citrus for best flavor. Mix chia seeds just before baking. For extra flair, serve with Greek yogurt or a drizzle of orange glaze. Store in the fridge for 5–7 days or freeze for longer storage.