How To Make Orange Chiffon Cake With Fluffy Orange Frosting

Introduction:  This recipe for Orange Chiffon Cake is easier to make than you might think and your family and friends will love it. This cake is so moist and it has a light airy texture. This make from scratch recipe uses equal quantities of egg whites and yolks, which makes it practical and economical. This cake is very good without frosting. The Fluffy Orange Frosting Makes this cake elegant enough to serve for any occasion.  Enjoy!!

You Will Need For The Cake:

5 egg whites - room temperature

1/2 teaspoon cream of tartar

1/2 cup sugar

2 1/4 cups cake flour

1 tablespoon baking powder

1 teaspoon salt

1 cup more sugar

3 tablespoons grated orange peel

3/4 cup orange juice

1/2 cup vegetable oil

5 egg yolks

2 large mixing bowls, mixer, rubber spatula, 10 inch ungreased tube pan and funnel or bottle

Step 1.  Preheat oven to 325 degrees. In first bowl, with mixer at high speed, beat egg whites and cream of tartar into soft peaks. Add 1/2 cup sugar, 2 tablespoons at a time, until dissolved and stiff peaks form.

Step 2.  Theres no need to wash mixer beaters. In second bowl, mix dry ingredients together; Add remaining ingredients. With mixer at low speed, beat until well mixed. With spatula, gently fold mixture into beaten egg whites.

Step 3.  Pour batter into ungreased 10 inch tube pan. Bake for 1 1/4 hours or until top springs back when lightly touched. Invert cake in the pan on funnel. Cool completely. (Place cake still in pan upside-down; with point of funnel through hole in pan). Wash mixer beaters and one of the bowls, as they will be needed for the frosting.

You Will Need For The Frosting:

2 egg whites - room temperature

1/2 teaspoon vanilla extract

10 drops yellow food color - optional

1/8 teaspoon salt

12-ounce jar sweet orange marmalade

Large bowl, mixer and 1-quart saucepan

Step 4.  In bowl, with mixer at high speed beat egg whites, vanilla, food color and salt until soft peaks form. In saucepan, over medium heat, heat marmalade to boiling. Continue to beat at high speed; slowly pour marmalade into beaten egg whites, beating 6 to 8 minutes until soft peaks form.

Step 5.  When cake has completely cooled, remove cake from pan; frost top and sides. Keep refrigerated.

Tip:  When separating the egg whites from the yolks, if any yolks remain with the whites, the peaks will not form properly.

Warning:  Be gentle with batter to avoid deflating the egg whites.   

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