Orange Chiffon Cake
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Egg whites||1 Cup (16 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
Sift flour, sugar, baking powder and salt together into mixing bowl.
Make well in center of flour mix- ture; add oil, egg yolks and orange rind.
Add enough water to orange juice to make 3/4 cup liquid; add to yolk mixture.
Beat with spoon until smooth.
Pour egg whites into large mixing bowl with cream of tar- tar; whip egg whites until stiff peaks form.
Pour egg yolk mixture over egg whites gradually; fold gently until just blended.
Do not stir.
Pour into ungreased 10-inch tube pan.
Bake at 325 degrees for 65 min- utes.
Turn pan upside down; place tube on funnel.
Let stand until cooled.
Calories 307 Calories from Fat 100
% Daily Value*
Total Fat 11 g17.3%
Saturated Fat 1.1 g5.3%
Trans Fat 0.2 g
Cholesterol 77.1 mg25.7%
Sodium 296.9 mg12.4%
Total Carbohydrates 47 g15.7%
Dietary Fiber 1 g4.1%
Sugars 27.6 g
Protein 5 g10.6%
Vitamin A 3% Vitamin C 19.9%
Calcium 11.7% Iron 11.5%
*Based on a 2000 Calorie diet