Orange chiffon cake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 1½ | cup | Sugar |
| 4 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| 6 | eaches | Eggs -- separated |
| ½ | cup | Butter or margarine |
| 2 | cups | Confectioner's sugar |
| ¾ | cup | Fresh orange juice |
| ½ | cup | Vegetable oil |
| 2 | tablespoons | Orange peel -- grated |
| ½ | teaspoon | Cream of tartar |
| 4 | tablespoons | Fresh orange juice |
| ½ | teaspoon | Orange peel -- grated |
Directions
ORANGE GLAZE
In a large mixing bowl, combine the first four ingredients. Add egg yolks, orange juice, oil and peel; beat until smooth about 5 min. In another mixing bowl, beat egg whites and cream of tartar until stiff but not dry. fold into orange mixture. spoon into an ungreased 10 in.
tube pan. Bake at 350 deg. for 45 to 50 min. or until cake tests done with a wooden pick. Immediately invert pan to cool. When cool, remove cake from the pan. For glaze, melt butter in a small saucepan; add remaining ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides. Yield: 16 servings.
Recipe By : Country Woman