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Orange Chiffon Cake




Source of Recipe


Marla


List of Ingredients




Orange Chiffon Cake


2-1/4 cups (550 mL) sifted cake-and-pastry flour
1-1/2 cups (375 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
6 eggs, separated
2 tbsp (25 mL) grated orange rind
3/4 cup (175 mL) strained orange juice
1/2 cup (125 mL) vegetable oil
2 egg whites
1/4 tsp (1 mL) cream of tartar

Orange Cream
1 cup (250 mL) whipping cream
2 tbsp (25 mL) orange liqueur
1 tbsp (15 mL) icing sugar



Recipe




In large bowl, sift flour, 3/4 cup (175 mL) of the sugar, baking powder and salt. In separate bowl, whisk egg yolks, orange rind and juice, and oil; pour over flour mixture and whisk just until smooth. Set aside. In large bowl, beat 8 egg whites until foamy. Add cream of tartar; beat until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form; gently stir one-quarter into batter. Fold in remaining egg white mixture; scrape into 10-inch (4 L) angel food cake pan. Run spatula through batter to eliminate any large air bubbles; smooth top.


Bake in bottom third of 350F (180C) oven until cake springs back when lightly touched, about 40 minutes. Turn pan upside down and let hang on legs attached to pan, or on bottle, until completely cool. Run knife around inside of pan and tube. (Make-ahead: Invert into plastic wrap-lined airtight container big enough to hold cake; fold plastic wrap over top. Store in airtight container for up to 2 days or freeze for up to 2 weeks.) Turn out, bottom side up, onto cake plate.

Orange Cream : In bowl, whip cream, liqueur and sugar; serve with cake.