Impress your friends with this cake. An orange chiffon cake has that wonderful light and spongy texture. Serve on a cake plate decorated with orange twists and topped with orange zest for an elegant looking cake.
2 1/4 cups cake flour
1 1/2 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
5 egg yolks
1/2 cup vegetable oil
3/4 cup orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
1 cup egg whites
1/2 teaspoon cream of tartar
1/2 cup fresh orange juice
1 pound confectioners' sugar, sifted
Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
Sift flour, sugar, baking powder, and salt together into bowl. Make a well in center. Put egg yolks, cooking oil, orange juice, orange rind, and vanilla into well. Set aside. Don't beat yet.
In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.
Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased 10 inch angel food tube pan.
Bake in oven for 60 to 70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan.
Make glaze: Stir juice into sugar; drizzle over top of cake and down sides.
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