I made this cake over the holidays and had to share it on this site, it is the best (and highest) chiffon cake I have ever made!!! Make certain that your egg whites are room temperature before beating.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325°.
- Prepare an ungreased 10-inch tube pan.
- In a large bowl blend together the flour with sugar, baking powder and salt.
- Add in oil egg yolks, orange juice, water, orange zest and vanilla; beat using an electric mixer until smooth and no sugar granules remain (about 5 minutes).
- In a large bowl beat room temperature egg whites until frothy then add in cream of tartar, continue beating until very stiff.
- Using a spatula gently fold in the egg whites into the flour/sugar mixture.
- Pour the batter into tube pan.
- Bake for about 50-60 minutes or until cake tests done.
- Invert the pan and allow cake to cool completely (I use a en empty beer bottle for this).
- Run a knife around the inside of the pan to release the cake and invert onto a serving plate.
- To make the glaze; in a bowl whisk together all ingredients until smooth. Drizzle over the cooled cake.
Nutrition Facts : Calories 433.8, Fat 13.7, SaturatedFat 2.8, Cholesterol 115.2, Sodium 348.4, Carbohydrate 73, Fiber 0.7, Sugar 55.5, Protein 5.8
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