Orange Chiffon Cake - Recipe

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ORANGE CHIFFON CAKE

1-1/8 cup (1 cup plus 2 tablespoons) sifted cake flour
3/4 cup sugar
1-1/2 teaspoon baking powder
1/2 tsp. salt

Make a well and add in order:

1/4 cup vegetable oil
2 unbeaten egg yolks
juice of 1 orange plus water to make 3/8 cup (q/4 c. plus 2 tbsp)
grated rind of orange (1-1/2 tablespoons)

Add 1/2 teaspoon of cream of tartar to 1 cup egg whites and beat until very stiff.

In a separate bowl, beat together egg yolks with orange juice, water and orange rind. Pour egg yolk mixture over whites, folding in gently. Pour into ungreased pan.

Bake in 9-inch tube pan at 325°F oven 50-55 minutes or until top springs back when lightly touched.

Icing:

1/4 cup butter, melted
2 tablespoons flour
1/8 teaspoon salt
1/4 cup orange juice

Boil one minute. Remove from heat and add 1-1/2 cups confectioners sugar.

Beat over ice water until mixture is of spreading consistency. Stir in 1/2 tablespoon grated orange rind.

Servings: 10

Nutrition (per serving - no icing): 195 calories, 6.6g total fat, 41 mg cholesterol, 232.1mg sodium, 117.1mg potassium, 30g carbohydrates, 1.1g fiber, 15.2g sugar, 4.6g protein, less than 1g saturated fat, less than 1g trans fatty acids, 1.4mg iron, 38.9mcg folate, 48.2mg phosphorus, 91IU Vitamin A, less than 1mcg Vitamin B12, 12.4mg Vitamin C, 3.6IU Vitamin d.

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