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Orange Chiffon Cake

Meet the Cook: When I was a girl, I daydreamed about being the best wife, mother and homemaker. But it wasn't until a few years ago that I started entering our county fair. Since then, Orange Chiffon Cake has been awarded several blue ribbons. I'm fortunate to have a thin husband - he can be my taste-tester and never get full! We've kept our country ways all 53 years of our marriage. We're th

16 ServingsPrep: 15 min. + standing Bake: 45 min. + cooling

Ingredients

6 eggs, separated
2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup fresh orange juice
1/2 cup canola oil
2 tablespoons grated orange peel
1/2 teaspoon cream of tartar
ORANGE GLAZE:
1/2 cup butter
2 cups confectioners' sugar
2 to 4 tablespoons fresh orange juice
1/2 teaspoon grated orange peel

Directions

Let eggs stand at room temperature for 30 minutes. In a large bowl,
combine the flour, sugar, salt and baking soda. In a bowl, whisk the
egg yolks, orange juice, oil and orange peel; add to dry
ingredients. Beat until well blended.
In another large bowl and with clean beaters, beat egg whites and
cream of tartar on high speed until stiff peaks form. Fold into
orange mixture.
Gently spoon batter into an ungreased 10-in. tube pan. Cut through

2 of 2

Orange Chiffon Cake (continued)

Directions (continued)

the batter with a knife to remove air pockets. Bake on the lowest
rack at 350° for 45-50 minutes or until top springs back when
lightly touched. Immediately invert pan; cool completely. Run a
knife around sides and center tube of pan. Invert cake onto a
serving plate.
For glaze, melt butter in a small saucepan; add remaining glaze
ingredients. Stir until smooth. Pour over top of cake, allowing it
to drizzle down sides. Yield: 16 servings.

Nutrition Facts: 1 slice equals 333 calories, 15 g fat (5 g saturated fat), 95 mg cholesterol, 269 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.