Orange Chiffon Cake
Grrrrrgh!
Course : Cakes
From: HungryMonster.com
Serves: 1 cake
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4           Cups  Cake Flour
  1 1/2           Cups  Sugar
  3          Teaspoons  Baking Powder
  1           Teaspoon  Salt
     1/2           Cup  Vegetable Oil
  5                     Egg Yolks, At Room Temperature
  3        Tablespoons  Grated Orange Peel
     3/4           Cup  Orange Juice
  8                     Egg Whites, At Room Temperature
     1/2      Teaspoon  Cream Of Tartar
                        **Orange Glaze**
     1/2           Cup  Orange Juice
  5        Tablespoons  Sugar
 

Preparation:

Sift flour, sugar, baking powder, and salt into bowl. Make a well in the center and add oil, egg yolks, and orange peel. Attach bowl and flat beater. Turn to speed 2 and beat 30 seconds. Stop and scrape bowl. Add orange juice. turn to speed 6 and beat 1 minute. Remove mixture from bowl and set aside. Place egg whites and cream of tartar in clean bowl. Attach bowl and wire whip. Turn to speed 8 and whip until stiff but not dry. Fold flour mixture into egg whites, just until blended. Pour batter into an ungreased 10-inch tube pan. Bake at 325 F for 55 minutes. Increase oven to 350 F and bake 10 minutes longer. Invert cake to cool. To remove from pan, gently loosen all edges with a paring knife. Place on serving plate and drizzle orange glaze over top. ORANGE GLAZE: Place orange juice and sugar in small saucepan. Bring to a boil over medium heat and stir until slightly thickened. Remove from heat and cool Cut angel, chiffon or sponge cakes with a long serrated knife, using a gentle sawing motion; or use a cake breaker.

 

Nutritional Information:

3422 Calories (kcal); 112g Total Fat; (28% calories from fat); 23g Protein; 594g Carbohydrate; 0mg Cholesterol; 3607mg Sodium