orange chiffon cake

How To Make orange chiffon cake

• 1

  Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda.
• 2

  In a bowl, whisk the egg yolks, orange juice, oil and orange peel; add to dry ingredients. Beat until well blended.
• 3

  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.
• 4

  Gently spoon batter into an ungreased 10 inch tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350 degrees for 45 to 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.
• 5

  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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