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Orange Chiffon Cake

Source of Recipe


Country Living






List of Ingredients



• 2-1/4 cups sifted cake flour
  
• 1-1/2 cups granulated sugar
  
• 1 Tbsp baking powder
  
• 1 tsp salt
  
• 1/2 cup vegetable oil
  
• 5 large egg yolks, beaten
  
• 3/4 cup plus 1-1/2 Tbsp orange juice
  
• 3 Tbsp freshly grated orange zest
  
• 1 cup egg whites
  
• 1/2 tsp cream of tartar
  
• 5 Tbsp unsalted butter, melted
  
• 1-1/2 Tbsp heavy cream
  
• 3 cups sifted confectioners' sugar
  






Instructions



1. Heat the oven to 325° F.
   
   
2. Sift the flour, granulated sugar, baking powder and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, 3/4 cup orange juice, and 2 tablespoons of the zest. Whisk until smooth and set aside.
   
   
3. Beat the egg whites and cream of tartar using a mixer set on medium-high speed until stiff peaks form. Gently fold the egg whites into the batter until just combined. Pour the batter into a 10-inch tube pan and bake for 55 minutes.
   
   
4. Increase oven temperature to 350° and continue to bake until a wooden skewer inserted into the middle of the cake comes out clean -- 10 to 15 minutes. Invert pan over a funnel and cool completely. Unmold cake by running a knife around the pan sides.
   
   
5. Make the frosting: Combine the butter, heavy cream, and remaining 1-1/2 tablespoons orange juice and 1 tablespoon zest together in a large bowl. Add the confectioners' sugar gradually, using a mixer set on medium speed, until fluffy. (If necessary, add 1 or 2 additional tablespoons of cream to adjust frosting consistency.)
   
   Spread frosting over entire cake.