Orange Chiffon Cake

• 1 cup (225 ml) egg whites from 7 large eggs, at room temperature
• 1-1/3 cups (325 ml) plus 2 tbsp (30 ml) sugar
• 1 tbsp (15 ml) freshly grated orange peel
• 3/4 cup (175 ml) fresh orange juice
• 1/3 cup (80 ml) vegetable oil
• yolks from 4 large eggs
• 1 tsp (5 ml) orange extract
• 2-1/4 cups (525 ml) cake flour not self rising or 2 cups (475 ml) all-purpose flour
• 1 tbsp (15 ml) baking powder
• 1/2 tsp (2 ml) salt
• Frosting see note
• 3-3/4 cups (875 ml) confectioners' sugar
• 1 stick 1/2 cup butter or margarine not spread, at room temperature
• 1/4 cup (60 ml) water
• 3/4 tsp (4 ml) orange extract
• 4 drops yellow food coloring
• 2 drops red food coloring

1. Heat oven to 325 F. and have a 9 to 10 inch tube pan ready.
2. If pan has a removable bottom, do nothing.
3. If not, lightly grease and line bottom
4. with waxed paper.
5. Lightly grease paper don't grease sides of pan.
6. Beat egg whites in a large bowl with an electric mixer on medium speed until frothy.
7. Increase mixer speed to high, gradually adding the 2 tbsp (30 ml) sugar.
8. Beat until whites greatly increase in volume, are thick and glossy, and stiff peaks form when beaters are lifted.
9. In another large bowl, with electric mixer on medium no need to wash beaters, beat remaining 1-1/3 cups (325 ml) sugar, the orange peel, and juice, oil, egg yolks
10. and orange extract until well blended.
11. With mixer on low, gradually beat in flour, then baking powder and salt until batter is smooth.
12. Stir about 1/3 the whites into batter.
13. Pour batter over remaining whites and gently stir fold with a rubber spatula until no white streaks remain.
14. Scrape into tube pan and smooth top.
15. Bake 1 hour or until a pick inserted near center comes out clean.
16. Invert tube pan on a wire rack or hang on the neck of a glass bottle.
17. Let cool completely.
18. Run a knife around edges and sides of tube pan and tremove pan.
19. Loosen and rtemove bottom, or peel off paper.
20. Cake can be covered and refrigerated
21. up to 3 days or wrapped airtight and frozen up to 1 month.
22. Place cake right side up on a serving plate.

egg whites, sugar, orange juice, vegetable oil, yolks from, orange, cake flour, baking powder, salt, frosting see note, sugar, butter, water, orange, coloring, drops red food coloring

Taken from online-cookbook.com/goto/cook/rpage/0007FD (may not work)