Orange Chiffon Cake
- 2 cups flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cup sugar
- 3/4 cup Basiks at Home Blood Orange oil
- 6 large eggs, separated
- 2 TBSP. orange zest
- 1/4 tsp. cream of tartar
- Preheat oven to 325. In a large bowl, whisk together flour, baking powder, salt and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks zest and 1/4 cup cold water; whisk batter until smooth. Using an electric mixer, beat egg-whites and cream of tartar until soft peaks form. Gradually add remaining 1/2 cup sugar; continue to beat until peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined .Pour batter into a 10" footed angel-food cake pan with a removable bottom; bake until a toothpick inserted comes out clean 55-60 minutes. Remove from oven; invert; still in pan onto a baking sheet. Cool completely. Run a knife around edge and center to release cake. Serve with whip cream. Can be done in a Bundt Pan as well.
- Can Substitute Blood Orange EVOO for Lemon, Lime or Walnut Oil.
- Can Substitute oranges then for lemons, limes or chopped walnuts
flour, baking powder, salt, sugar, basiks, eggs, orange zest, ubc
Taken from www.epicurious.com/recipes/member/views/orange-chiffon-cake-52831161 (may not work)