Orange Glow Chiffon Cake

Recipe by Aunt Cookie
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READY IN: 1hr 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325.
  • Need ungreased 10" tube pan.
  • In mixer combine flour, all but 2 tbl of the sugar, baking powder, and salt.
  • Mix for 1 minute.
  • Add oil, egg yolks, orange juice, zest and vanilla.
  • Beat 1 minute until very smooth.
  • In another bowl beat egg whites until frothy, add cream of tartar, beat to soft peaks.
  • Beat in remaining 2 tbl sugar and beat to stiff peaks.
  • Gently fold whites into batter with a balloon whisk until just blended.
  • Pour into tube pan, run metal spatula through batter to prevent air pockets and bake for about 55 minutes.
  • Invert over bottle to cool completely.
  • Unmold.
  • Remove from pan.
  • I normally glaze the cake with powdered sugar mixed with orange juice or orange juice concentrate.
  • Mix enough juice into sifted powdered sugar so that it is barely pourable.
  • Drizzle over cake so that it covers the top and runs down the sides.
  • This cake freezes beautifully (unglazed).
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