Recipe Archives->Cakes->Orange Chiffon 05

 
Light As Air Orange Cake
  
2 1/2 cup sifted cake flour
1 tsp. salt
1/3 cup vegetable oil
3 tablespoons grated orange rind
5 egg whites
1 Tbsp. baking powder
1 1/3 cup sugar, divided
3 egg yolks, beaten
3/4 cup orange juice
1/2 tsp. cream of tartar
Fresh Orange Glaze
 
Combine flour, baking powder, salt and 2/3 cup sugar in a mixing
bowl.  Make a well in center; add oil, egg yolks, orange rind and
orange juice.  Beat at high speed of an electric mixer about 5
minutes or until smooth.

Beat egg whites (at room temperature) and cream of tartar in a
large mixing bowl until soft peaks form. Add remaining 2/3 cup
sugar, 2 tablespoons at a time, beating until stiff peaks form.
Pour egg yolk mixture in a thin, steady stream over entire surface
of egg whites and gently fold whites into mixture. Pour batter into
an ungreased 10 inch tube pan, spreading evenly with a spatula.

Bake at 325 degrees for 1 hour or until cake springs back when
lightly touched. Invert pan; cool 40 minutes. Loosen cake from
sides of pan using a narrow metal spatula; remove from pan. Place
cake on cake plate; drizzle top with Fresh Orange Glaze.


Fresh Orange Glaze

3 cup powdered sugar, sifted
1/8 tsp. salt
2 1/4 tsp. grated orange rind
1/4 tsp. orange extract
3 1/2 to 4 Tbsp. orange juice

Combine all ingredients; stir until smooth. Yield about 1 1/4 cups.

Printable version: orange-chiffon05.txt.