Chiffon cakes have a lovely vintage feel. After all, they've been around since the 1940's. They are light, tender, and moist, with a fresh citrus flavor. No frosting is required, only a fine dusting of powdered sugar, if you like. It's an easy cake to make and will hold up nicely for days. It also freezes well. You will need a 10 x 4 inch angel food cake pan with a removable bottom. Do not use a non-stick pan.
Orange Chiffon Cake
- 2 cups sifted all purpose flour
- 1-1/2 cups granulated sugar
- 3 t. baking powder
- 1 t. salt
- 1/2 cup vegetable oil
- 7 large eggs, separated
- Finely grated rind of 3 oranges and 2 lemons
- 3/4 cup orange juice
- 1/2 t. cream of tartar
Preheat oven to 325F.
You will need a 10 x 4 angel food cake pan with a removable bottom. DO NOT GREASE THE PAN. You will also need a bottle to hang the cake pan over while cooling. Check to make certain the top of the bottle will fit the tube pan.
In the bowl of an electric mixer fitted with the paddle attachment, sift together the flour, sugar, baking powder, and salt. Made a well in the middle and add the oil, egg yolks, the grated rinds, and orange juice. Beat on medium speed until smooth, about a minute or two.
In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the cream of tartar until they hold a stiff peak.
In three additions, gently fold the yolk mixture into the whites, taking care not to deflate them. Gently pour the batter into the angel food cake pan. Cut through the batter with a knife to remove air pockets.
Bake for 55 minutes at 325F, then increase the temperature to 350F and bake an additional 10-15 minutes until the top springs back when lightly pressed and a cake tester inserted into the center comes out dry.
Immediately hang the pan upside down over the neck of a narrow bottle and do not remove the pan until it is completely cool.
Carefully run a long knife around the side and center tube of the pan. Remove the sides. Run the knife across the bottom to release the cake and invert onto the serving dish. Dust with confectioners sugar (optional).
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