{"id":1457,"date":"2011-11-30T00:20:07","date_gmt":"2011-11-30T07:20:07","guid":{"rendered":"http:\/\/gourmet.mygreatvet.com\/?p=1457"},"modified":"2011-11-30T00:20:07","modified_gmt":"2011-11-30T07:20:07","slug":"orange-chiffon-cake","status":"publish","type":"post","link":"http:\/\/gourmet.mygreatvet.com\/?p=1457","title":{"rendered":"Orange Chiffon Cake"},"content":{"rendered":"<ul>\n<li>2 1\/4 cups soft-wheat cake flour or 2 cups all-purpose flour<\/li>\n<li>1 1\/2 cups sugar<\/li>\n<li>1 T Baking powder<\/li>\n<li>1 tsp salt<\/li>\n<li>1\/2 cup canola oil<\/li>\n<li>6 eggs, whole, separated, plus 2 whites<\/li>\n<li>2 T finely grated orange zest<\/li>\n<li>1\/2 cup orange juice<\/li>\n<li>1\/2 tsp cream of tartar<\/li>\n<\/ul>\n<p>Preheat oven to 325. Have ready an ungreased 10&#8243; tube pan. Sift together the flour, sugar, baking powder, salt, onto a piece of parchment or onto a plate. \u00a0In 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.<\/p>\n<p>In a bowl, using electric mixer on medium-high, beat 8 egg whites and cream of tartar until soft peaks form. \u00a0Using 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.<\/p>\n<p>Bake untila \u00a0toothpick inserted near center comes out clean, 50-60 minutes. Invert pan onto a wire rack, let cool completely about 1 hour. \u00a0Then run a thin-bladed knife around the edge of the pan and the center tube, invert onto a serving plate.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1457","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/1457","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1457"}],"version-history":[{"count":2,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/1457\/revisions"}],"predecessor-version":[{"id":1459,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/1457\/revisions\/1459"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1457"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1457"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1457"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}