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ORANGE CHIFFON CAKE
serves 12
2
cups flour, all purpose
1 cup sugar
1 tablespoon baking powder
1
teaspoon salt
1/2 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 at 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 tablespoon orange rind , grated
1/4 cup orange juice
1
teaspoon cornstarch
Place all ingredients in a mixing bowl. Beat with a
whisk over a double 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.
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