Orange Chiffon Cake
by Annie Dunbar
Participant in the 2013 Logan County
Fair Cake Classic
Cake:
6 large eggs separated, plus one additional egg
white
2 ¼ cups cake flour
1 ½ cups white sugar
1 Tbsp. baking powered
½ tsp. salt
½ cup vegetable oil
¾ cup freshly squeezed orange juice
2 Tbsp. orange zest
1 tsp. vanilla extract
¾ tsp. cream of tarter
Separate eggs and cover with plastic wrap and
bring them to room temp. Preheat oven to 325
degrees F. Have ready tube pan.
In bowl of mixer, place flour, sugar (minus 3
Tbsp.), baking power and salt. Beat until com-
bined. Make a well in the center of the flour
mixture and add the egg yolks, oil, orange juice,
orange zest and vanilla. Beat about one minute
until smooth.
In a separate bowl, beat eggs whites until foamy.
Add cream of tartar and continue to beat until soft
peaks form. Gradually beat in remaining 3 Tbsp.
of sugar and beat until stiff peaks form. With a
large spatula, gently fold the eggs whites into bat-
ter just until blended.
Pour batter into tube pan and bake for 55-60 min-
utes or until wooden skewer comes out clean. Im-
mediately invert cake. Let cool completely before
removing from pan.
Icing
1/3 cup butter, softened.
3 cups powered sugar
1 ½ Tbsp. orange zest
3 Tbsp. orange juice
Beat butter, add other ingredients. Mix.
2013 LOGAN COUNTY FAIR. A special editon of LINCOLN DAILY NEWS.com July 30, 2013 page 305
