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Orange Chiffon Cake
· 5 egg whites
· 1/2 tsp. Cream of tartar
· 3 egg yolks
· 3/4 cup orange juice
· 1/2 cup vegetable oil
· 1/4 cup frozen orange juice concentrate, thawed
· 1 tsp grated orange rind
Glaze:
· 2 cups confectioners’ sugar
· 3 Tbs. orange juice
Heat oven to 325.
Beat egg whites and cream tartar on high speed until
whites form stiff peaks (about 3 min.).
Combine cake mix, egg yokes orange juice, oil, orange juice concentrate, and orange rind in a large bowl.
Beat on low speed for 1 min.
Scrape sides of bowl and beat on medium
speed for 2 min.
Turn egg whites onto top of batter and fold into mixture.
Pour batter into ungreased 10-inch tube pan.
Smooth top.
Bake 45-50 min or until golden brown and top of cake springs back to touch.
Remove from oven and turn upside down on neck of a glass bottle to cool 1 hour.
Run a sharp knife around the edge of the cake.
Invert onto wire rack then turn upright onto serving platter.
Beat together glaze ingredients for 1 min.
Spread over cake.
Let stand 20 minutes.
Slice and serve.
Serves 12.
Beat egg whites and cream tartar on high speed until
whites form stiff peaks (about 3 min.).
Combine cake mix, egg yokes orange juice, oil, orange juice concentrate, and orange rind in a large bowl.
Beat on low speed for 1 min.
Scrape sides of bowl and beat on medium
speed for 2 min.
Turn egg whites onto top of batter and fold into mixture.
Pour batter into ungreased 10-inch tube pan.
Smooth top.
Bake 45-50 min or until golden brown and top of cake springs back to touch.
Remove from oven and turn upside down on neck of a glass bottle to cool 1 hour.
Run a sharp knife around the edge of the cake.
Invert onto wire rack then turn upright onto serving platter.
Beat together glaze ingredients for 1 min.
Spread over cake.
Let stand 20 minutes.
Slice and serve.
Serves 12.
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