Orange Glow Chiffon Cake

By norsegal8

Moist, billowy, light as a feather and perfumed with fresh orange juice and zest, this is an incomparably refreshing cake. If you live in a part of the world where oranges grow, you could not ask for a more appropriate or aromatic adornment than orange blossoms, but daisies also convey the lighthearted spirit of this lovely cake.

Ingredients

• 2 1/4 cups sifted cake flour
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup safflower oil
• 7 eggs, separated
• 3/4 cup orange juice
• 2 tablespoons grated orange zest
• 1 teaspoon vanilla
• 1 1/4 teaspoons cream of tartar

Details

Servings 14

Preparation

Step 1

Preheat the oven to 325 degrees. Use one ungreased 10-inch tube pan (angel food pan).

In a large mixing bowl combine the flour, all but 2 tablespoons of the sugar, baking powder and salt and beat 1 minute to mix. Make a well in the center. Add the oil, egg yolks, orange juice, orange zest and vanilla and beat for 1 minute or until smooth.

In another large mixing bowl beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 2 tablespoons of sugar and beat until stiff peaks form when the beater is raised slowly. Gently fold the egg whites into the batter with a large balloon wire whisk, slotted skimmer or angel food cake folder until just blended.

Pour the batter into the tube pan, run a small spatula or knife through the batter to prevent air pockets, and bake for 55 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed in the center. Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well over the counter and cool the cake completely in the pan..

Loosen the sides with a long metal spatyula and remove the center core of the pan. Dislodge the bottom and center core with a metal spatula or thin, sharp knife. (A wire cake tester works well around the core. To keep the sides attractive, press the spatula against the sides of the pan and avoid any up-and-down motion.) Invert onto a greased wire rack and reinvert onto a serving plate. Wrap airtight.