Orange Chiffon Cake with Apricot and Orange Sauce

By lbgtdep

Ingredients

• 1/2 cup and 2 Tablespoons sugar
• 3/4 teaspoon baking powder
• 1/2 cup vegetable oil
• 1/2 cup freshly squeezed orange juice
• 1/2 teaspoon vanilla extract
• 1 Tablespoon orange zest
• 4 egg whites
• Apricot and orange sauce
• 1 1/2 cups whipping cream
• 3 Tablespoons powdered sugar
• 2 Tablespoons Grand Marnier
• 1 small can mandarin orange segments, drained

Preparation

Step 1

Sift flour, baking powder, and 1/4 cup and 1 Tablespoon of the total sugar together. Combine in a large bowl.

2. Whisk together egg yolks, oil, orange juice, vanilla and orange zest in a separate bowl.

3. Add the egg yolk mixture to dry ingredients, and mix. The batter will be very thick and paste-like.

4. Whip whites with remaining sugar to firm-but-foldable peaks.

5. Fold whites into yolk base very gently.

6. Pour into a 10-inch spring form pan that is lined with a sheet of parchment on the bottom.

7. Bake at 375 for 20-25 minutes. When it is done, it will be light brown and spongy to the touch.

8. Remove from the oven and let cool. Remove the cake from the spring form pan.

9. Whip the cream until soft peaks form. Then whisk in the powdered sugar and Grand Marnier.

10. To serve, cut into wedges. Top with apricot and orange sauce*, mandarin orange segments, and a dollop of whipped cream.

*Find the recipe for the apricot and orange sauce here: http://livewellnetwork.com/Lets-Dish/recipes/Apricot-and-Orange-Sauce/9272176

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