Orange Chiffon Cake
TOTAL TIME: Prep: 15 min. + standing Bake: 45 min. + cooling
YIELD: 16 servings.
The delicate orange flavor of this simply delicious cake is perfect for rounding out a rich meal. The orange glaze would also be a nice way to top off slices of your favorite angel food cake. &Mdash; Marjorie Ebert, Conewango Valley, New York
Ingredients
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6 large eggs, separated
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2 cups all-purpose flour
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1-1/2 cups sugar
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1 teaspoon salt
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1/2 teaspoon baking soda
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3/4 cup fresh orange juice
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1/2 cup canola oil
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2 tablespoons grated orange zest
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1/2 teaspoon cream of tartar
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ORANGE GLAZE:
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1/2 cup butter
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2 cups confectioners' sugar
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2 to 4 tablespoons fresh orange juice
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1/2 teaspoon grated orange zest
Directions
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1.
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 zest; add to dry ingredients. Beat until well blended.
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2.
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.
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3.
Gently spoon batter into an ungreased 10-in. tube pan. Cut through 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.
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4.
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.
Nutrition Facts
1 slice: 333 calories, 15g fat (5g saturated fat), 95mg cholesterol, 269mg sodium, 47g carbohydrate (34g sugars, 1g fiber), 4g protein.
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