Ingredients:
2 & 1/4 cups (225 grams) sifted cake flour
1 & 1/2 cups (300 grams) sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
5 medium egg yolks, unbeaten
Grated rind of 2 navel or Sunkist oranges
1 cup egg whites
1/2 teaspoon cream of tartar
Juice of two medium oranges-add water to make 3/4 cup
(or use an orange concentrate, like Tang, Sunny or Sunquick, and dilute with water)
Cointreau Syrup:
1/2 cup sugar
1/4 cup Cointreau
1/4 cup butter
How to make Orange Chiffon Cake:
- Preheat oven to 325 deg Fahrenheit. Sift together flour, 1 cup of the sugar, baking powder and salt into a medium mixing bowl.
- Make a well in center of flour mixture; add oil, egg yolks, orange rind and orange juice. Beat with paddle attachment of electric mixer until smooth.
- In a large mixing bowl, whip egg whites with cream of tartar until frothy. Add remaining 1/2 cup sugar in four additions, beating until stiff, but not dry peaks form.
- Pour egg yolk mixture gradually over egg whites, folding gently just until blended.
- Pour into ungreased 10-inch tube pan and bake for 65 minutes. Invert pan over a long -necked bottle to cool. Brush with Cointreau Syrup. Yields 12-15 servings.
How to make the Cointreau Syrup:
- In a small saucepan, combine sugar, water and Cointreau. Cook until sugar is melted, then stir in butter, until melted.
