ORANGE CHIFFON CAKE Recipe
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Category: |
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DESSERTS |
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Ingredients: |
Ingredients: Gwen's Orange Chiffon Cake
Batter
1 1/2 cup flour
1 t. baking powder
1/2 t. salt
1 cup sugar
10 egg yolks
1/2 cup oil
1/2 cup orange juice or lilikoi juice
option: `/2 t. orange extract
Meringue
10 egg yokds
1/2 cup sugar
1 t. cream of tartar
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Directions: |
Directions:In a large mixing bowl, combine egg whites and cream of tartar. Beat until very fine foam forms throughout mixture. Gradually add the sugar. Continue beating until meringue is firm to straight peaks.
Sift together dry ingredients in batter. Make a well in center and add yolks, oil and orange juice. Beat until mix is smooth.
Pour batter slowly over meringue while gently folding in with spoon or rubber spatula. DO NOT STIR! Gently push batter into ungreased 10x4 tube pan ( not teflon) Batter in pan should be about 1 to 2 inches from top.
Bake in 350 degrees for 50 to 55 minutes or until top springs back when lightly touched. Top should be golden brown and may be broken in spots.
Remove cake from oven and immediately turn pan over placing tube over the neck of a funnel or bottle. Let cake hang until cold about 3 hours. Top flattens as cake cools. When cold, turn cake back over and loosen cake from sides and tube with knife or spatula. Turn cake back over and hit sharply to remove cake. |
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