Impress your friends with this cake. Serve on a platter with orange twists. Top with orange zest for an over-the-top look.
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
1/2 cup fresh orange juice
1 pound confectioners' sugar, sifted
How to Make It
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.
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.
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.
Make glaze: Stir juice into sugar; drizzle over top of cake and down sides.
This cake looked so appealing, and I wasn't disappointed! Having never made a chiffon cake before, I followed recipe exactly. It was tall, beautiful and light in texture. Flavor was refreshing with citrus. Not complicated to make, just takes several bowls for mixing.
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