ORANGE CHIFFON CAKE

By stepjo7269

Osterizer Spin Cookery Blender Cookbook p. 25.

Ingredients

• Directions:
• 8 egg whites
• ½ teaspoon cream of tarter
• 1 cup sugar
• 2 1/4 cups sifted cake flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 3/4 cup orange juice
• 2 strips orange rind, 1 in. x 2 in.
• ½ cup salad oil
• 4 egg yolks
• ½ cup confectioners’ sugar for topping
• ●Heat oven to 325 degrees.
• ●Beat egg whites and cream of tarter with rotary beater until frothy.
• ●Continue beating, gradually adding 1 cup sugar, until whites stand in stiff peaks and sugar is well blended.
• ●Sift flour, baking powder, and salt together.
• ●Put orange juice, rind, oil, and egg yolks into the blender container, cover and process at high until smooth.
• ●Add dry ingredients in three portions and blend until smooth.
• ●Pour mixture over b eaten egg whites and fold in gently until there are not streaks.
• ●Pour into ungreased 10 inch tube pan which is lined with wax paper on the bottom only.
• ●Bake for 45 to 50 minutes. Invert on cake rack immediately.
• ●Remove frm pan when thoroughly cool by loosening around sides and center with a spatula.

Preparation

Step 1

●Sift confectioners’ sugar over top or frost with orange glaze.