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ORANGE CHIFFON CAKE
serves 12
2 cups all purpose
flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2
cup vegetable oil
5 egg yolks
1/4 cup water
3/4 cup orange juice
1 teaspoon orange rind, grated
1 teaspoon vanilla
1 cup egg whites
1/2 cup sugar
1/2 teaspoon cream of tartar
Preheat oven to 325
degrees.
In a large mixing bowl, blend flour, 1 cup sugar, baking powder
and salt. Add oil, egg yolks, water, orange juice, rind, and vanilla. Mix until
smooth.
Beat egg whites with cream of tartar. Gradually add sugar, and beat
to form soft peaks. Fold egg whites into batter.
Pour into a 10-inch
ungreased tube pan. Bake for about 1 hour. Test with a cake tester. Invert
until cold. Loosen cake with knife. Unmold. Cover with orange fluff icing.
ORANGE FLUFF ICING
1 cup sugar
1/2 cup
egg whites
1 teaspoon grated orange rind
1/4 cup orange juice
1
teaspoon cornstarch
Place all ingredients
in a mixing bowl.
Beat with a whisk over adouble boiler until peaks start
to form.
Remove from heat, beat for 2 to 3 more minutes or icing is at a
spreadable consistency.
Cover chiffon cake.
