Ingredients
- 1 3/4 cups flour or 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 5 egg yolks
- 1/2 cup orange juice or water
- 1/2 cup vegetable oil
- 8 egg whites
- 1 teaspoon vanilla
- 1/2 teaspoon cream of tartar
- 2 2/3 cups dark chocolate glaze
Preparation
Step 1
Preheat the oven to 350.
In a bowl, whisk together the flour, baking powder, salt, and 1 cup of the sugar. In another bowl, stir together the egg yolks, orange juice and oil.
Beat the egg whites, vanilla and cream of tartar on high speed with a stand mixer for about 2 minutes or with a handheld mixer for about 8 minutes, or until medium peaks form. Add the remaining sugar and beat for 1 to 2 minutes more, or until stiff peaks form.
Sift the dry ingredients over the egg white mixture, about one fourth at a time, folding with a rubber spatula after each addition until all the dry ingredients are incorporated. Place about one fourth of the egg white mixture in the bowl with the egg yolk mixture and stir until well combined. Fold this mixture into the egg white mixture with a rubber spatula.
Transfer the batter to an ungreased 10 inch tube pan with a removeable bottom. Bake for about 45 minutes, or until the cake bounces back to the touch. Turn the tube pan upside down and set over the neck of a bottle to cool for 45 minutes.
Glazing a Chiffon Cake
Set the cake on a cake rack over a sheet pan so you can recoup any glaze that drips off the cake. Prepare a glaze and spread it over the top of the cake with a long metal spatula. Spread the glaze over the top of the cake, working out from the center, so the glaze drips down the side. Spread the glaze around the sides of the cake.