Orange Chiffon Cake
Ingredients
2 1/4 C. cake flour (not self-rising)
1 1/2 C. sugar
1 Tbsp. double-acting baking powder
1/2 tsp. salt
1/2 C. vegetable oil
7 large egg yolks
3/4 C. fresh orange juice
2 Tbsp. freshly grated orange zest
2 Tbsp. vanilla
9 large egg whites
1 tsp. cream of tartar
Cooking Instructions
Into a large bowl sift together the flour, 3/4 C. of the sugar, the baking powder, and the salt. In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth. In the large bowl of an electric mixer beat the egg white with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the remaining 3/4 C. sugar, a little at a time, and beat the whites until they hold stiff glossy peaks. Stir one third of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spoon the batter into an ungreased 10-inch tube pan, 4 inches deep, with feet and a removable bottom, and bake the cake in the middle of a preheated 325 oven for 1 hour, or until a tester comes out clean. Invert the pan immediately onto a rack and let the cake cool completely in the pan upside down on the rack. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack. Using a serrated knife cut the cake in half horizontally.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)