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Orange Chiffon 02

A home-style Orange Chiffon 02 made with Cake Flour, Sugar, Double Acting Baking Powder, Salt, and Vegetable Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 1/4 cup
• 1 1/2 cup
• 1 tbsp
• 1/2 tsp
• 1/2 cup
• 3/4 cup
• 2 tsp
• 1 tsp
• 2 cup
• 1/4 cup
• 1/4 tsp

Method (preview)

1. 1

   In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth.

2. 2

   In the large bowl of an electric mixer beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold stiff peaks.

3. 3

   Add the remaining 3/4 cup sugar, a little at a time, and beat the whites until they hold stiff glossy peaks.

4. 4

   Stir one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly.

5. 5

   Spoon the batter into an ungreased 10-inch tube pan, 4 inches deep, with feet and a removable bottom, and bake the cake in the middle of a preheated 325F. oven for 1 hour, or until a tester comes out clean.

6. 6

   Invert the pan immediately onto a rack and let the cake cool completely in the pan upside down on the rack.

7. 7

   Using a serrated knife cut the cake in half horizontally.

8. 8

   Transfer the bottom layer of the cake to a platter, spread some of the frosting on it, and top it with the remaining layer.

9. 9

   Spread the remaining frosting on the top layer and side of the cake and garnish the cake with the candied mimosa balls, the candied violets, and the orange sections.