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Orange Chiffon 05

Orange Chiffon 05 comes together with Cake Flour, Salt, Vegetable Oil, Baking Powder, and Sugar Divided. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 1/2 cup
• 1
• 1/3 cup
• 1
• 1 1/3 cup
• 3/4 cup
• 1/2
• 3 cup
• 1/8

Method (preview)

1. 1

   Combine flour, baking powder, salt and 2/3 cup sugar in a mixing bowl.

2. 2

   Make a well in center; add oil, egg yolks, orange rind and orange juice.

3. 3

   Beat at high speed of an electric mixer about 5 minutes or until smooth.

4. 4

   Beat egg whites (at room temperature) and cream of tartar in a large mixing bowl until soft peaks form.

5. 5

   Add remaining 2/3 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.

6. 6

   Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites and gently fold whites into mixture.

7. 7

   Pour batter into an ungreased 10 inch tube pan, spreading evenly with a spatula.

8. 8

   Bake at 325 degrees for 1 hour or until cake springs back when lightly touched.

9. 9

   Invert pan; cool 40 minutes.

10. 10

    Loosen cake from sides of pan using a narrow metal spatula; remove from pan.

11. 11

    Place cake on cake plate; drizzle top with Fresh Orange Glaze.

12. 12

    Combine all ingredients; stir until smooth. Yield about 1 1/4 cups.