Rated 5 out of 5

Orange Chiffon Cake

A tribute cake for my father-in-law. The oranges were from someone’s backyard and I committed to making them into an orange chiffon cake when I find the time. Well, the time found me, as my father-in-law gate crashed into my dream. He was telling me that I could climb that 7 foot fence with high heels on. I did! He made me try so I can get Jose to school. In my dreams! So this is for him because it was his favorite cake.

INGREDIENTS:

  • 6 large 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 zest
  • 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 zest

PROCEDURE:

  • 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.
  • 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 un-greased 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.
  • 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.

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