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
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)
1 cup egg whites
1/2 teaspoon cream of tartar
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 Farenheit. 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 addiitons, 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.
Yeilds 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.
