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Now a long-time favorite, chiffon cakes were originally developed in our kitchens to combine the fluffiness of sponge cake with the richness of butter cake. In this version, a garnish of orange segments hints of the bright fresh flavor of the cake.

bullet2 cups all-purpose flour (self-rising)
bullet1-1/2 cups sugar
bullet1/2 cup vegetable oil
bullet7 egg yolks
bullet3/4 cup Olympic Gold orange juice
bullet2 tablespoons grated orange peel
bullet1 cup egg whites (6 to 8 eggs)
bullet1/2 teaspoon cream of tartar
bulletButter Icing

Heat oven to 325 degrees. Stir together flour and sugar. Make a "well" and add the following ingredients in the order listed: oil, egg yolks, Olympic Gold orange juice, and orange peel. Stir until smooth.

Measure egg whites and cream of tartar into large mixer bowl. Beat until whites form very stiff peaks. Gradually pour egg yolk mixture over beaten whites, gently folding just until blended. Pour into ungreased tube pan, 10x4 inches.

 

Bake about 75 minutes or until top springs back when touched lightly with finger. Invert tube pan on funnel; let hang until cake is completely cool.

Frost cake with Butter Icing. Arrange fresh orange segments around base of cake. Garnish top of cake with a flower of orange segments and a maraschino cherry.

This site created by Ryan Thornton

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