Wishful Homesteader

heavenly orange chiffon cake

{ 08:21 AM, Thursday, June 26, 2008 } { 0 comments } { Link }

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Serves 16

Ingredients

Cake
� 21/4 cups sifted cake flour (do not pack)
� 11/2 cups sugar
� 1 Tbsp. baking powder
� 1 tsp. salt
� 1/2 cup vegetable oil
� 5 large egg yolks
� juice of 2 medium oranges plus water to make 3/4 cup
� 1 Tbsp. grated orange zest
� 1 tsp. vanilla extract
� 1 cup egg whites (from 7 or 8 large eggs)
� 1/2 tsp. cream of tartar

Icing
� 2 cups confectioners� sugar
� 2 to 3 Tbsp. orange juice

Directions

1. Preheat oven to 325�F. Place a rack in the lower third of the oven.

2. In a medium bowl sift together flour1 cup sugar baking powder and salt. Make a well in the center of the dry ingredients and add the oil egg yolks juice zest and vanilla. Stir together with a wooden spoon until smooth.

3. Whip the egg whites with the cream of tartar in a large bowl with an electric mixer until foamy. Add remaining sugar1 Tbsp. at a time and beat until very stiff peaks form.

4. Pour the batter gradually over whipped egg whites gently folding with a rubber scraper until just blended. Do not stir. Immediately pour the mixture into an ungreased 10-inch tube pan.

5. Bake 65 to 70 minutes or until top of cake springs back when lightly touched. Invert pan over the neck of a bottle and let it sit for at least 1 hour or until cool. Use a small knife to loosen cake from sides of pan remove cake to platter.

6. Meanwhile make icing: In a small bowl mix confectioners� sugar and 2 Tbsp. orange juice until smooth. Add more juice if needed for the consistency you want. Drizzle glaze over cake.

Each serving: About 370 calories4g protein64g carbohydrate12g fat (3g saturated)0g fiber73mg cholesterol290mg sodium

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heavenly orange chiffon cake

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