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Name: Orange Chiffon Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 2 cups all-purpose flour spooned and leveled; 4 teaspoons baking powder; 1/2 teaspoon Salt; 1 1/2 cups Sugar; 1/2 cup Vegetable oil; 6 large Eggs separated; 2 tablespoons finely grated orange zest; 1/2 cup Fresh orange juice; 1/4 teaspoon Cream of tartar; Vanilla Whipped Cream optional; Candied Orange Zest optional

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INGREDIENTS

2 cups all-purpose flour ; spooned and leveled
4 teaspoons baking powder
1/2 teaspoon Salt
1 1/2 cups Sugar
1/2 cup Vegetable oil
6 large Eggs ; separated
2 tablespoons finely grated orange zest
1/2 cup Fresh orange juice
1/4 teaspoon Cream of tartar
Vanilla Whipped Cream ; optional
Candied Orange Zest ; optional

INSTRUCTIONS

1 Preheat oven to 325? In a large bowl,

whisk together flour, baking powder,

salt, and 1 cup sugar. Make a well in

center of flour mixture. Add oil, egg

yolks, orange zest and juice, and 1/4 cup

cold water; whisk batter until smooth.

2 Using an electric mixer, beat egg

whites and cream of tartar until soft

peaks form. Gradually add remaining

1/2 cup sugar (1 tablespoon at a time);

continue to beat until stiff peaks form.

Using a rubber spatula, gently fold half

of egg-white mixture into batter. Fold

in remaining egg-white mixture just

until combined (do not overmix).

3 Pour batter into a 10-inch footed angel-food cake pan with a removable bottom; bake until a toothpick inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Cool completely. Run a knife around edge and center to release cake. Serve topped with Vanilla Whipped Cream and Candied Orange Zest, if desired.

VANILLA WHIPPED CREAM

In a medium bowl, using an electric mixer or whisk, beat 1 cup heavy cream, 1 tablespoon sugar, and 1/2 teaspoon pure vanilla extract until soft peaks form. Serve immediately.

CANDIED ORANGE ZEST

Using a vegetable peeler, remove zest of 1 orange in long strips; thinly slice lengthwise. In a small saucepan, combine 1/2 cup sugar and 1 cup water; bring to a boil over high. Add zest, and reduce heat to medium. Cook until zest is softened, about 15 minutes, With a slotted spoon, transfer zest to a baking sheet lined with waxed paper; let cool. Toss zest with 2 tablespoons sugar. Store in an airtight container at room temperature up to 1 day.

NOTES

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Orange Chiffon Cake

2 cups all-purpose flour spooned and leveled
4 teaspoons baking powder
1/2 teaspoon Salt
1 1/2 cups Sugar
1/2 cup Vegetable oil
6 large Eggs separated
2 tablespoons finely grated orange zest
1/2 cup Fresh orange juice
1/4 teaspoon Cream of tartar
 Vanilla Whipped Cream optional
 Candied Orange Zest optional

1	Preheat oven to 325? In a large bowl,
whisk together flour, baking powder,
salt, and 1 cup sugar. Make a well in
center of flour mixture. Add oil, egg
yolks, orange zest and juice, and 1/4 cup
cold water; whisk batter until smooth.

2	Using an electric mixer, beat egg
whites and cream of tartar until soft
peaks form. Gradually add remaining
1/2 cup sugar (1 tablespoon at a time);
continue to beat until stiff peaks form.
Using a rubber spatula, gently fold half
of egg-white mixture into batter. Fold
in remaining egg-white mixture just
until combined (do not overmix).
 
3 Pour batter into a 10-inch footed angel-food cake pan with a removable bottom; bake until a toothpick inserted near center of cake comes out clean, 55 to 60 minutes. Remove from oven; invert, still in pan, onto a baking sheet. Cool completely. Run a knife around edge and center to release cake. Serve topped with Vanilla Whipped Cream and Candied Orange Zest, if desired.

VANILLA WHIPPED CREAM
In a medium bowl, using an electric mixer or whisk, beat 1 cup heavy cream, 1 tablespoon sugar, and 1/2  teaspoon pure vanilla extract until soft peaks form. Serve immediately.

CANDIED ORANGE ZEST
Using a vegetable peeler, remove zest of 1 orange in long strips; thinly slice lengthwise. In a small saucepan, combine 1/2 cup sugar and 1 cup water; bring to a boil over high. Add zest, and reduce heat to medium. Cook until zest is softened, about 15 minutes, With a slotted spoon, transfer zest to a baking sheet lined with waxed paper; let cool. Toss zest with 2 tablespoons sugar. Store in an airtight container at room temperature up to 1 day.

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Nutrition

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Serving Size: 1 (279g)
Recipe Makes: 1

Calories: 719
Calories from Fat: 202 (28%)

Amt Per Serving		% DV

	Total Fat 22.4g	30 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 10.3g
	Polyunsanturated Fat 4.2g
Cholesterol 634.5mg		195 %
Sodium 672.9mg		23 %
Potassium 249mg		7 %
Total Carbohydrate 110.8g		33 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 110g
Protein 21.4g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 719

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