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Orange Chiffon Cake
Marjorie White
2 ¼ cups sifted cake flour
1 ½ cups white sugar (reserve 3 T)
1 tablespoon baking powder
½ teaspoon salt
6 large eggs, separated
1 additional egg white
½ cup vegetable oil
¾ cup freshly squeezed orange juice (2-3 naval oranges)
2 tablespoon orange zest
1 teaspoon vanilla
¾ teaspoon cream of tartar
Preheat oven to 325⁰. Have ungreased cake pan ready. Sift cake
flour, sugar, baking powder and salt 10 times. Make a well in
the center of the flour mixture and add the egg yolks, vegetable
oil, orange juice, orange zest and vanilla; beat 1 minute or
until smooth. In mixing bowl beat egg whites until foamy; add
cream of tartar and continue to beat until soft peaks form.
Gradually beat in the reserved 3 tablespoons of sugar and beat
until soft peaks form. With rubber spatula gently fold the yolk
mixture into egg whites, just until blended, be careful not to
deflate the batter. Pour into ungreased cake pan and bake for
55-60 minutes. Invert pan and let cool completely, remove from
pan.
Icing
3 cups powdered sugar
3 tablespoons orange juice
1 ½ tablespoon orange zest
1/3 cup butter, softened
Put ingredients in mixing bowl and mix until smooth.
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