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Orange Chiffon Cake
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Serves/Makes:1 cake

  • 2-1/4 cups (525 ml) sifted cake flour
  • 1-1/4 cups (300 ml) sugar
  • 1 Tbsp (15 ml). baking powder
  • 1/2 tsp (2 ml). salt
  • 5 large egg yolks
  • 3/4 cup (175 ml) orange juice
  • 1/2 cup (125 ml) vegetable oil
  • 2 Tbsp (30 ml). orange zest, finely grated
  • 1 tsp (5 ml). vanilla
  • 8 large egg whites
  • 1/2 tsp (2 ml). cream of tartar
  • 1/4 cup (60 ml) sugar
  • In a large bowl, sift together flour, sugar, baking powder and salt.
  • In another bowl, beat together egg yolks, orange juice, oil, orange zest and vanilla until smooth.
  • Stir yolk mixture into flour mixture until smooth.
  • In another large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
  • Add sugar gradually and continue to beat until stiff peaks form.
  • 1/4 Fold of whites into the yolk mixture, then fold in remaining whites.
  • Pour batter into an ungreased 10 inch tube pan.
  • Bake at 325 degrees (175 C.) for 55 to 65 minutes or until toothpick inserted comes out clean.
  • Cool cake upside down before serving.

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