Orange Chiffon Cake
|Sifted cake flour||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Orange rind||1 Tablespoon, grated|
|Cream of tartar||1⁄4 Teaspoon|
1. Preheat oven to 325Â° F.
2. Sift cake flour again along with sugar, baking powder and salt into large bowl. Make a well in center of mixture; add egg yolks, oil, orange juice and orange rind. Using electric mixer at low speed, beat until smooth.
3. Using electric mixer at high speed, beat egg whites and cream of tartar in another large bowl until egg whites are stiff. Using rubber spatula, gently fold egg whites, one third at a time, into egg yolk batter just until combined. Spoon mixture into 9-inch tube pan.
4. Bake for 50 minutes or until cake tester inserted in center comes out clean. Invert pan immediately and cool cake completely. (Pan may have a special edge to prevent cake from touching counter top; if not, suspend cake by placing tube over bottle neck.)