Fresh Orange Chiffon Cake Recipe

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Ingredients:

  • 2 1/4 c. sifted Swansdown cake flour (spoon in lightly)
  • 1 1/2 c. sugar
  • 3 tsp. double-action baking powder
  • 1 tsp. salt
  • order: 1/2 c. salad oil (Mazola or Wesson)
  • 5 unbeaten egg yolks Grated rind of 2 oranges (about 2tbsp.)
  • Juice of 2 oranges
  • 3/4 c.water
  • 1 c. egg whites (7 to 8)
  • 1/2 tsp. cream of tartar 
ICING:
  • 1 1/2 (3 oz.) pkgs. cream cheese
  • 2 1/4 c. sifted confectioners' sugar
Grated rind of 2 oranges (1 1/2 tbsp.)

Method:
  • Measure these and sift together into mixing bowl. Make a "well" and add in order: salad oil (Mazola or Wesson) unbeaten egg yolks.
  • Grated rind of oranges (about 2tbsp.)Juice of 2 oranges plus water to make 3/4 c.
  • Beat with spoon until SMOOTH. Measure into large mixing bowl: 1 c. egg whites (7 to 8)1/2 tsp. cream of tartar Whip until whites form VERY STIFF peaks. 
  • Much stiffer than for angel food. 
  • Pour egg yolk mixture gradually over whipped egg whites - GENTLY folding with rubber scraper JUST until blended. 
  • DO NOT STIR! Pour at once into ungreased 10-inch tube pan. 
  • Bake in 325 degree oven for 65 minutes. 
  • Immediately turn pan upside down, placing tube part over neck of bottle. Let hang until cold. Loosen sides and tube with spatula. Turn out on plate. 
ICING:
  • Cream the cream cheese until light and fluffy. 
  • Add gradually sugar and beat well. 
  • Stir in orange rind. If too thick, add a few drops orange juice. 
  • Ice sides and top of cake. Serves 16.

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