Orange Chiffon Cake.
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- 2-1/4 c
- cake flour sifted
- 1-1/2 c
- sugar granulated
- 3 tsp
- baking powder--double-acting
- 1 tsp
- 1/2 c
- egg yolks unbeaten
- oranges grated rind about -2 tbl
- oranges plus water to make 3/4 cup juice
- 1 c
- egg whites (7 or 8)
- 1/2 tsp
- cream of tartar
1Heat oven to 325*
Measure the first 4 ingredients into sifter and sift into a bowl.
Make a well in this mixture and add, in order, oil,yolks,orange rind and juice (plus water if needed).
2Beat briskly with a spoon 150 full strokes, count actual beating strokes ( stroke means once around the bowl with spoon in beating stirring motion.
3In a large bowl, using a mixer,beat egg whites with cream of tartar until whites form very stiff peaks--much stiffer then an Angel Food or meringue. Don't underbeat.
4Pour yolk mixture slowly over whipped whites:gently fold in with rubber bowl scraper until just blended. Do not stir.
5Pour into ungreased 10" tube pan ( 4"deep) and bake for 65 min. Remove from oven and at once turn upside down, placing tube over neck of funnel or bottle. Let hang free until cold. Remove from pan.
6Frost with Orange Butter Frosting or top with powdered sugar or serve with berries, ice cream or a dessert sauce.