Elise's orange chiffon cake

1 Servings

Ingredients

Quantity Ingredient
2¼ cup Cake flour
1½ cup Sugar
3 teaspoons Baking powder
1 teaspoon Salt
½ cup Vegetable oil
5 Unbeaten egg yolks
Juice of 2 oranges -- plus
Water to make 3/4 cup
Grated rind of 2 oranges --
2 Tablespoons
1 cup Egg whites -- 7 to 8 eggs
½ teaspoon Cream of tartar

Directions

Mix first 4 ingredients (the dry ingredients) in a large bowl. Make a well in dry ingredients and add ½ cup vegetable oil then the 5 unbeaten egg yolks, then the orange juice and orange rind. Beat with a spoon until smooth. In another large mixing bowl, whip the 1 cup egg whites and ½ teaspoon cream of tartar until very stiff. Pour the egg yolk mixture gradually over whipped egg whites. Gently fold into egg whites; DO NOT STIR. Pour into ungreased 10 inch x 4 inch deep tube pan. Bake in preheated 325 degree oven for 65-70 minutes. Upon removing cake from oven, immediately turn pan upside down, placing tube part over the neck of a funnel or bottle if your pan does not have legs. Let hang free until cold.

Loosen from sides with a spatula and turn out onto serving plate. Spread with Orange Butter Cooked Icing. Orange Butter Cooked Icing Melt ½ cup butter or shortening (should be at least ½ butter for flavor) in a large saucepan and blend in 4 Tablespoons cake flour and ¼ teaspoon salt.

Slowly stir in ½ cup orange juice. Bring to a boil and boil 1 minute.

Mixture may appear curdled, but do not despair. Remove from heat and stir in 3 cups powdered sugar. Beat until of spreading consistency. (If this is taking a long time, set saucepan into a larger pan of cold water. Stir in 1 Tablespoon grated orange rind. Spread on cooled cake. Variation: Use frozen strawberries that you have pureed in a blender instead of orange juice and rind. (Great for Valentine's Day or Sweet Sixteen parties.) Recipe By : Rosilyn

From: El Charro Cafe Favorite Recipes File

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