Orange Chiffon Cake
- 2 1/4 cups soft-wheat cake flour or 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 T Baking powder
- 1 tsp salt
- 1/2 cup canola oil
- 6 eggs, whole, separated, plus 2 whites
- 2 T finely grated orange zest
- 1/2 cup orange juice
- 1/2 tsp cream of tartar
Preheat oven to 325. Have ready an ungreased 10″ tube pan. Sift together the flour, sugar, baking powder, salt, onto a piece of parchment or onto a plate. In large blow, whisk together the oil, the 6 egg yolks, the orange zest and juice and 1/4 cup water until well blended. Using rubber spatula, gently fold the dry ingredients into the wet ingredients until the batter is smooth.
In a bowl, using electric mixer on medium-high, beat 8 egg whites and cream of tartar until soft peaks form. Using rubber spatula, fold gently, 1/2 of the whites into the batter until almost blended, then gently fold in the remaining whites just until combined. Pour the batter evenly into the pan.
Bake untila toothpick inserted near center comes out clean, 50-60 minutes. Invert pan onto a wire rack, let cool completely about 1 hour. Then run a thin-bladed knife around the edge of the pan and the center tube, invert onto a serving plate.