Orange Chiffon Layer Cake |
|
 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
makes 2 8 or 9 inch layers Ingredients:
2 egg whites |
1/3 cup sugar |
2 cups flour |
1 cup sugar |
3 teaspoons baking powder |
1 teaspoon salt |
2 teaspoons orange zest |
1/2 cup orange juice |
1/2 cup skim milk |
1/2 cup oil |
2 egg yolks |
Directions:
1. In a small bowl, beat egg whites with 1/3 cup sugar until thick and glossy but not stiff. Set aside.
2. Combine flour, 1 cup sugar, baking powder and salt in a large mixing bowl. Add orange peel, orange juice, milk, Crisco Oil and egg yolks. Mix at medium speed for 3 minutes; scrape bottom and sides of bowl often.
3. Fold egg whites into batter until well-blended. Pour into two greased and floured 8 x 1-1/2-inch layer pans.
4. Bake at 350ºF for 25-30 minutes, until center springs back when touched lightly. Cool 10-20 minutes, then remove from pans.
|
|