Orange Chiffon Cake With Orange Glaze

• 2 cups flour
• 1 1/2 cups sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup canola oil
• 7 egg yolks
• 1/2 cup fresh orange juice
• 1/4 cup water
• 2 tablespoons grated orange zest
• 2 teaspoons vanilla
• 7 egg whites, room temperature
• 1/2 teaspoon cream of tartar
• ORANGE GLAZE
• 2 tablespoons butter, room temperature
• 1 pinch salt
• 1 orange, zest of, grated
• 1/4 teaspoon orange extract (optional)
• 3 cups icing sugar
• 1 -2 drop orange food coloring (optional)

1. Preheat oven to 325u0b0.
2. Prepare an ungreased 10-inch tube pan.
3. In a large bowl blend together the flour with sugar, baking powder and salt.
4. Add in oil egg yolks, orange juice, water, orange zest and vanilla; beat using an electric mixer until smooth and no sugar granules remain (about 5 minutes).
5. In a large bowl beat room temperature egg whites until frothy then add in cream of tartar, continue beating until very stiff.
6. Using a spatula gently fold in the egg whites into the flour/sugar mixture.
7. Pour the batter into tube pan.
8. Bake for about 50-60 minutes or until cake tests done.
9. Invert the pan and allow cake to cool completely (I use a en empty beer bottle for this).
10. Run a knife around the inside of the pan to release the cake and invert onto a serving plate.
11. To make the glaze; in a bowl whisk together all ingredients until smooth. Drizzle over the cooled cake.

flour, sugar, baking powder, salt, canola oil, egg yolks, orange juice, water, orange zest, vanilla, egg whites, cream of tartar, orange glaze, butter, salt, orange, orange, icing sugar, coloring

Taken from www.food.com/recipe/orange-chiffon-cake-with-orange-glaze-203148 (may not work)