ORANGE CHIFFON CAKE

By gaster16

Ingredients

• Fresh orange glaze:
• 3-1/2 cups sifted cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1-1/3 cups sugar, divided
• 1/2 cup vegetable oil
• 3 egg yolks beaten
• 3 tablespoons grated orange rind
• 3/4 cups orange juice
• 5 egg whites
• 1/2 teaspoon cream of tartar
• 3 cups sifted powdered sugar
• 1/8 teaspoon salt
• 2-2/1 teaspoons orange rind
• 1/4 teaspoon orange extract
• 3-1/2 -4 tablespoons orange juice

Preparation

Step 1

Combine flour, baking powder, salt and 2/3 cup sugar in mixing bowl. Make well in center and add oil, egg yolks, orange rind and orange juice. Beat at high speed about 5 minutes until satiny smooth. Beat egg whites (at room temperature) and cream of tartar in large bowl until soft peaks form. Add the other 2/3 cup sugar. 2 tablespoons at a time, beating until stiff peaks form. Pour egg yolk mixture in a thin steady stream over entire surface of egg whites and gently fold whites, into yolk mixture. Pour batter into ungreased 10" tube pan, spreading evenly with spatula. Bake at 325 degrees for 1 hour. Invert pan, cool 40 minutes. Loosen cake from sides of pan. Place cake on cake pan and drizzle glaze.

Glaze:

Combine all ingredients, stir until smooth.