Orange Chiffon Cake With Orange Glaze |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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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. Ingredients:
2 cups flour |
1 1/2 cups sugar |
1 tablespoon baking powder |
1 teaspoon salt |
1/2 cup canola oil |
7 egg yolks |
1/2 cup fresh orange juice |
1/4 cup water |
2 tablespoons grated orange zest |
2 teaspoons vanilla |
7 egg whites, room temperature |
1/2 teaspoon cream of tartar |
2 tablespoons butter, room temperature |
1 pinch salt |
1 orange, zest of, grated |
1/4 teaspoon orange extract (optional) |
3 cups icing sugar |
1 -2 drop orange food coloring (optional) |
Directions:
1. Preheat oven to 325°.
2. Prepare an ungreased 10-inch tube pan.
3. In a large bowl blend together the flour with sugar, baking powder and salt.
4. 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).
5. In a large bowl beat room temperature egg whites until frothy then add in cream of tartar, continue beating until very stiff.
6. Using a spatula gently fold in the egg whites into the flour/sugar mixture.
7. Pour the batter into tube pan.
8. Bake for about 50-60 minutes or until cake tests done.
9. Invert the pan and allow cake to cool completely (I use a en empty beer bottle for this).
10. Run a knife around the inside of the pan to release the cake and invert onto a serving plate.
11. To make the glaze; in a bowl whisk together all ingredients until smooth. Drizzle over the cooled cake.
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