Ingredients
- 2 1/4 cups cake flour
- 1 1/2 cups white sugar
- 1 tbsp. baking powder
- 1 tsp. salt
- 5 egg yolks
- 1/2 cup vegetable oil
- 3/4 cup orange juice
- 1/4 tsp. orange emulsion or extract
- 1 tsp. vanilla extract
- 1 cup egg whites
- 1/2 tsp. cream of tartar
- Nancy's Orange Chiffon Icing
Preparation
Step 1
Preheat oven to 325 degrees. Make sure that the 10" angel food tube pan is totally grease free.
Sift flour, sugar, baking powder and salt together into bowl.
Make a well in center
Put egg yolks, cooking oil, orange juice, orange emulsion or orange rind and vanilla into well.
set aside. Don't beat yet.
Beat egg whites and cream of tartar in large mixing bowl until very stiff.
Set aside.
Using same beaters, beat egg yolk-flour mixture until smooth.
Gently fold 1/4 at a time into egg whites.
Pour batter into ungreased pan.
Bake in oven for 60-70 minutes, until an inserted wooden pick comes out clean.
Invert pan until cake has cooled.
Remove from pan.
Ice with Nancy's Orange Chiffon Icing.
NANCY'S ORANGE CHIFFON ICING
1/2 stick margarine
3 tbsp. orange juice
1/4 tsp. orange emulsion or 1 tsp. grated orange rind
2 cups powdered sugar
Beat until creamy and smooth enough to spread over cake. If you need it thinner, just add a little water.