Orange Chiffon Cake

By LoriCaputo

Ingredients

• 6 eggs, separated and at room temperature
• 1 egg white
• 225 grams sifted cake flour
• 300 grams superfine sugar
• 1 tbs. baking powder
• ½ tsp. salt
• ½ cup oil
• ¾ cup orange juice
• 2 tbs. orange zest
• 1 tsp. vanilla
• ¾ tsp. cream of tartar

Preparation

Step 1

Preheat the oven to 325 degrees and prepare a 10 inch tube pan.

With a paddle attachment, combine the flour, sugar (minus 3 tbs.), baking powder, and salt. Beat until combined. Make a well in the center and add the yolks, oil, juice, zest, and extract. Beat until smooth – 1 minute.

Beat whites until foamy, add the cream of tartar and beat until soft peaks. Slowly add the remaining sugar and beat until stiff. Fold the whites into the yolk batter and bake for 60 minutes. Invert and cool completely.