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Orange Chiffon Cake Recipe

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This recipe for Orange Chiffon Cake, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betsy Stine


1 1/2 cups cake flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/8 tsp nutmeg
1/2 cup vegetable oil
1/2 cup orange juice
1 tsp vanilla
1 tsp orange extract
1 1/2 tablespoons grated orange zest (about 2 oranges)
6 large egg whites, room temperature
2 tablespoons sifted powdered sugar

1 1/2 cup sifted powdered sugar
1/8 tsp lemon extract
1 to 2 tbsp orange juice

Coat the inside of a 9 inch bundt pan with cooking spray and dust with flour and set aside.In large bowl sift together 1 1/2 cups flour, white sugar, baking powder, salt and nutmeg. Make a well in center and add oil, 1/2 cups orange juice, vanilla and orange extracts and orange zest. Do not mix. In another large mixing bowl beat egg whites until they are white and foamy. Add 2 tablespoons powdered sugar and continue beating until stiff but no dry. Scrape off beaters, without wishing them, and beat the flour-oil mixture just until blended. In four additions, gently fold this batter into the egg whites with a rubber spatula. Pour into prepared pan and smooth top. Bake at 350 degrees for 25 to 35 minutes or until cake tests done. Cool on rack 10 minutes. With knife, loosen sides and center of cake from pan. Invert onto rack and cool to warm. To make glaze: combine all of the remaining ingredients, except zest, to make a smooth glaze. Spoon glase over still-warm cake, letting it drip down the sides. Garnish with orange zest if desired.

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