ORANGE CHIFFON CAKE

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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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.