The delicate orange flavor of this simply delicious cake is perfect for rounding out a rich meal. The orange glaze would also be a nice way to top off slices of your favorite angel food cake. —Marjorie Ebert, Conewango Valley, New York
Orange Chiffon Cake
Ingredients
- 6 large eggs, separated
- 2 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup fresh orange juice
- 1/2 cup canola oil
- 2 tablespoons grated orange zest
- 1/2 teaspoon cream of tartar
- orange glaze:
- 1/2 cup butter
- 2 cups confectioners' sugar
- 2 to 4 tablespoons fresh orange juice
- 1/2 teaspoon grated orange zest
Directions
- Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. Beat until well blended.
- 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.
- Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45-50 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.
- For 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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