Orange Chiffon Cake

 

Ingredients:

Cake:

 

 

2-1/4

Cup

All-Purpose Flour

1-1/2

Cup

Sugar

3

Tsp

Baking Powder

1

Tsp

Salt

Cup

Vegetable Oil

1/3

Cup

Fresh Orange Juice

Cup

Water

6

 

Egg Yolks

7

 

Egg Whites

1

Tsp

Grated Orange Peel

Tsp

Cream Of Tartar

Glace Icing:

2

Cup

Confectioners Sugar

2

Tbl

Fresh Orange Juice

1

Tsp

Grated Orange Peel

Directions:

Preheat oven to 325F.

Sift the flour, sugar, baking powder and salt into a medium mixing bowl and make a well in the center. Add the oil, orange juice, water, egg yolks and orange peel into the well. Beat the mixture with a spoon, pulling in the dry ingredients until the batter is smooth.

In a large bowl, beat the egg whites until foamy, add the cream of tartar and beat until very stiff peaks form. Fold the batter gradually and gently into egg whites.

Pour the batter into an ungreased 10 tube pan and bake for 55 minutes, or until a pick inserted in center comes out clean. Remove the cake from the oven and invert pan on a wire rack to cool for 1 hour before glazing.

Loosen the cake by running a knife around the edges, turn onto a serving platter and pour the glace icing over it.

Lemon Glace: Stir the orange juice, orange zest and the confectioners sugar together until the sugar dissolves completely and the icing is smooth. The icing should be thick enough to coat the back of a spoon. If too thick, add more orange juice, if too thin add confectioners sugar. Icing should be used at once.

 

Yields

10-12 servings

 

Hosting by WebRing.