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    ORANGE CHIFFON CAKE


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: HollyMcDonoughGA

    List of Ingredients




    serves 12

    2 cups flour, all purpose
    1 cup sugar
    1 tablespoon baking powder
    1 teaspoon salt
    1/2 vegetable oil
    5 egg yolks
    1/4 cup water
    3/4 cup orange juice
    1 teaspoon orange rind, grated
    1 teaspoon vanilla
    1 cup egg whites
    1/2 cup sugar
    1/2 teaspoon cream of tartar


    Recipe



    Preheat oven at 325 degrees.
    In a large mixing bowl, blend flour, 1 cup sugar, baking powder and salt. Add oil, egg yolks, water, orange juice, rind, and vanilla. Mix until smooth.
    Beat egg whites with cream of tartar. Gradually add sugar, and beat to form soft peaks. Fold egg whites into batter. Pour into a 10-inch ungreased tube pan.
    Bake for about 1 hour. Test with a cake tester. Invert until cold. Loosen cake with knife. Unmold. Cover with orange fluff icing.

    ORANGE FLUFF ICING
    1 cup sugar
    1/2 cup egg whites
    1 tablespoon orange rind , grated
    1/4 cup orange juice
    1 teaspoon cornstarch

    Place all ingredients in a mixing bowl. Beat with a whisk over a double boiler until peaks start to form.
    Remove from heat, beat for 2 to 3 more minutes or icing is at a spreadable consistency. Cover chiffon cake.

 

 

 

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