"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Orange Chiffon Cake, by Annabelle Marr, is from For The Love Of Cooking,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 egg yolks 2/3 cup sugar 1 tsp. grated orange peel 1/2 cup orange juice 1 cup sifted cake flour 8 egg whites 1 tsp. cream of tartar 1/2 tsp. salt 2/3 cup sugar
Beat egg yolks until thick and lemon colored. Gradually add 2/3 cup sugar and beat until thick. Combine orange peel and orange juice and add to egg mixture, alternating with flour. Mix well. Beat egg whites with cream of tartar and salt until soft peaks form. Gradually add 2/3 cup sugar and beat until stiff peaks form. Gently fold into egg yolk mixture. Bake in ungreased 10 inch tube pan at 325º for about 1 hour and 15 minutes. Remove from oven and invert to cool. Frost with glaze made of powdered sugar and orange juice.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.