ORANGE GLOW CHIFFON CAKE
This recipe is an adoptee from the RecipeZaar account, originally posted by Mean Chef. This makes a really nice cake! It is a bit labor-intensive, but the results are so good. I measured out the egg yolks/whites, and I found that I needed 9 egg whites and 8 egg yolks (extra-large eggs).I hope you enjoy this as much as I did!
Provided by Aunt Cookie
Categories Dessert
Time 1h20m
Yield 1 ten inch cake
Number Of Ingredients 11
Steps:
- 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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