Orange Chiffon Cake
|Pastry flour||1 1⁄4 Cup (20 tbs), sifted|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Corn oil||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Orange peel||2 Teaspoon, grated|
|Cream of tartar||1⁄4 Teaspoon|
|Raspberry butter cream||2 Cup (32 tbs)|
Preheat oven to 325 °F (160 °C).
In a bowl, mix dry ingredients.
Make a well in the center.
Pour in oil, egg yolks, orange juice and peel.
Mix until smooth.
In a second bowl, beat egg whites and cream of tartar until soft peaks form.
Gently add to first mixture by folding batter over egg whites.
Pour into an unbut tered 9 inch (23 cm) square cake pan or ring mold.
Bake in oven 1 hour or until springy to the touch.
Remove from oven.
Turn out onto a wire rack or towel sprinkled with sugar.
Let cool before unmolding.
Cover with butter cream.
Garnish with fresh fruit.