Tips: Have your ingredients at room temperature
Have your mixing bowl & beaters clean and dry when
beating egg whites
Baking an angel food or chiffon cake requires you to use a
plain uncoated 2 pc. tube pan which will allow the cake to climb the pan.
Orange Chiffon Cake
recipe taken from Daisy Mae's Favorite Prize-Winning Recipes
1958 cookbook
1. Into a large bowl sift together:
2 1/4 cups flour (I used cake flour)
1 1/2 cups sugar
(I used white sugar pulsed in a food processor for aprox. a minute)
3 teaspoons baking powder
1 teaspoon salt
2. Make a well and in order add:
1/2 cup salad oil (I used canola oil)
5 unbeaten egg yolks
juice of 2 oranges and water plus water to
make 3/4 cup
grated rind of 2 oranges
1/2 teaspoon orange extract
3. Measure into large mixing bowl:
1 cup egg whites
1/2 teaspoon Cream of Tartar
Whip until whites form very stiff peaks. Make them much stiffer than for an angel food cake. Do not underbeat.
4. Pour egg yolk mixture gradually over whipped egg whites, folding over gently just until well blended. Do not stir. Pour into ungreased tube pan (10 inch) and bake about 70 minutes in 325-degree oven. *(check at 60 minutes)* When done, turn pan immediately over neck of bottle
(I used a worcestershire sauce bottle) until completely cold.
When cold Remove with long flat spatula to loosen sides of cake
Then use it or knife to loosen the cake from bottom of pan
Store covered at room temperature for a few days and up to a week if kept in refrigerator.
They make everything so much better.
