Orange Chiffon Cake With Orange Glaze

Name: Orange Chiffon Cake With Orange Glaze
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 serving(s)
Ingredients: 473.18 ml flour; 354.88 ml sugar; 14.79 ml baking powder; 4.92 ml salt; 118.29 ml canola oil; 7 egg yolks; 118.29 ml fresh orange juice; 59.14 ml water; 29.58 ml grated orange zest; 9.85 ml vanilla; 7 egg whites, room temperature; 2.46 ml cream of tartar; 29.58 ml butter, room temperature; 0.25 ml salt; 1 orange, zest of, grated; 1.23 ml orange extract (optional); 709.77 ml icing sugar; 0.06-0.13 ml orange food coloring (optional)

Submitted by Kittencalrecipezazz

"I made this cake over the holidays and had to share it on this site, it is the best (and highest) chiffon cake I have ever made!!! Make certain that your egg whites are room temperature before beating."

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Ready In:: 1hr 20mins
Ingredients:: 18
Serves:: 12

ingredients

473.18 ml flour
354.88 ml sugar
14.79 ml baking powder
4.92 ml salt
118.29 ml canola oil
7 egg yolks
118.29 ml fresh orange juice
59.14 ml water
29.58 ml grated orange zest
9.85 ml vanilla
7 egg whites, room temperature
2.46 ml cream of tartar
ORANGE GLAZE
29.58 ml butter, room temperature
0.25 ml salt
1 orange, zest of, grated
1.23 ml orange extract (optional)
709.77 ml icing sugar
0.06-0.13 ml orange food coloring (optional)

directions

Preheat oven to 325°.
Prepare an ungreased 10-inch tube pan.
In a large bowl blend together the flour with sugar, baking powder and salt.
Add in oil egg yolks, orange juice, water, orange zest and vanilla; beat using an electric mixer until smooth and no sugar granules remain (about 5 minutes).
In a large bowl beat room temperature egg whites until frothy then add in cream of tartar, continue beating until very stiff.
Using a spatula gently fold in the egg whites into the flour/sugar mixture.
Pour the batter into tube pan.
Bake for about 50-60 minutes or until cake tests done.
Invert the pan and allow cake to cool completely (I use a en empty beer bottle for this).
Run a knife around the inside of the pan to release the cake and invert onto a serving plate.
To make the glaze; in a bowl whisk together all ingredients until smooth. Drizzle over the cooled cake.

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Reviews

My grandmother always made an orange chiffon cake for my dad on his birthday. She passed in 1991. I have tried for 10 years to make one like hers. I found it with this recipe. Highest and best tasting chiffon I have ever made. Another reviewer said that it only needed to be cooked for 50-60 minutes. I found it needed about 68 minutes. Thank you so much for this recipe.

Aunt B
This cake was definitely high with nice texture and flavor. The baking time seemed excessive to me but I try to follow a recipe the first time I make it. It ended up very overcooked and dry. I will make it again (but not soon - it is a huge cake) and bake it for less time (I think 50-60 minutes will do it).

Toadflax