Classic Orange Chiffon Cake

By cecelia26_

Ingredients

• Glaze:
• 5 large egg whites
• 1/2 teaspoon cream of tartar
• 1 package yellow cake mix
• 3 large egg yolks
• 3/4 cup orange juice
• 1/2 cup vegetable oil
• 1/4 cup thawed frozen orange juice concentrate
• 1 teaspoon grated orange zest
• 2 cups confectioners’ sugar, sifted
• 3-5 tablespoons orange juice

Details

Adapted from momadvice.com

Preparation

Step 1

Place a rack in the center of the oven and preheat oven to 325 degrees. Set aside an ungreased 10″ tube pan. Place the egg whites and cream of tartar in a medium mixing bowl. Beat with an electric mixer on high speed until stiff peaks form. Set the bowl aside. Place the cake mix, egg yolks, orange juice concentrate, oil, and orange zest in a large mixing bowl, and with the same beaters used to beat the egg whites, blend with the electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer to medium and beat for two more minutes, scraping the sides again if needed. The batter should look well blended.

Turn the beaten egg whites out on top of the batter and with the spatula, fold the egg whites into the batter until the mixture is light but well combined. Pour into the pan and place int he oven.

Bake until it is golden brown and springs back when pressed with your finger for 48-52 minutes (Mine took 48 minutes). Remove the pan and immediately turn it upside down over the neck of a glass bottle to cool for one hour. Run a knife around the edge and invert it onto a rack and then invert it again on a serving platter so it is right side up.

For the glaze, place the confectioners’ sugar and orange juice in a medium mixing bowl. Blend with an electric mixer on low speed for one minute. Spread the glaze over the top and side of the cake. Let the glaze set for 20 minutes and then serve.

Side Note- After you measure out 1/4 cup of the thawed orange juice concentrate, prepare orange juice with the remaining concentrate by adding half as much water as the package directs. Use this orange juice in your cake batter and glaze.