ORANGE CHIFFON CAKE

By

Taste of Home's Country Woman magazine
By: Marjorie Ebert, Conewango Valley, New York
Orange Chiffon Cake has been awarded several blue ribbons.

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  • 16

Ingredients

  • ORANGE GLAZE:
  • 6 6 6 eggs, separated
  • 2 2 2 cups all-purpose flour
  • 1-1/2 1-1/2 1-1/2 cups sugar
  • 1 1 1 teaspoon salt
  • 1/2 1/2 1/2 teaspoon baking soda
  • 3/4 3/4 3/4 cup fresh orange juice
  • 1/2 1/2 1/2 cup vegetable oil
  • 2 2 2 tablespoons grated orange peel
  • 1/2 1/2 1/2 teaspoon cream of tartar
  • 1/2 1/2 1/2 cup butter
  • 2 2 2 cups confectioners' sugar
  • 2 to 4 2 to 4 4 tablespoons fresh orange juice
  • 1/2 1/2 1/2 teaspoon grated orange peel
  • Directions:
  • 30 eggs stand at room temperature for 30 minutes.
  • ●In a large bowl, combine the flour, sugar, salt and baking soda.
  • to a bowl, whisk the egg yolks, orange juice, oil and orange peel; add to dry ingredients. Beat until well blended.
  • ●In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture
  • to glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.

Preparation

Step 1

333 calories/serving

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