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Orange Chiffon Cake

Yield 10 Servings
Impress your friends with this cake. Serve on a platter with orange twists. Top with orange zest for an over-the-top look.

Ingredients

  • Cake:
  • 2 1/4 cups cake flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 large eggs, plus 1 white, at room temperature
  • 1/2 cup vegetable oil
  • 3/4 cup fresh orange juice
  • 3 tablespoons grated orange zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon cream of tartar
  • Glaze:
  • 1/2 cup fresh orange juice
  • 1 pound confectioners' sugar, sifted

Nutrition Information

  • calories 404
  • fat 16 g
  • satfat 2 g
  • protein 8 g
  • carbohydrate 59 g
  • fiber 1 g
  • cholesterol 169 mg
  • sodium 273 mg

How to Make It

  1. Make cake: Preheat oven to 325°F. Sift flour, 3/4 cup sugar, baking powder and salt. Separate eggs. Whisk yolks, oil, juice, zest and vanilla. Whisk oil mixture into flour mixture.

  2. Beat whites until frothy. Add cream of tartar; beat until firm. Beat in 3/4 cup sugar, 1 Tbsp. at a time, until peaks form. Fold 1/4 of whites into batter; add remaining whites.

  3. Bake in an ungreased 10-inch tube pan 1 hour and 10 minutes, until a tester comes out clean. Invert pan over neck of a bottle to cool. When cool, run a knife around edges to remove cake. Place on a rack.

  4. Make glaze: Stir juice into sugar; drizzle over top of cake and down sides.