Orange Chiffon Cake

Orange Chiffon Cake

Cakes & Cookies

5 med. egg yolks, unbeaten
1 cup egg whites(7 or 8 eggs)
1/2 tsp. cream of tartar
2 1/4 cups sifted cake flour
1 1/2 cups gran. sugar
3 tsp. double acting or regular baking powder

1 tsp. salt
1/2 cup salad oil
3 tbsp.grated orange rind(2 oranges)OR1 tbsp. orange peel + 2 tsp. lemon peel
3/4 cup cold water or orange juice
NOTE:
you may use 2 cups sifted all purpose flour instead of cake flour;use 7 egg yolks instead of 5.

About 1 hour ahead, set out yolks and whites. At baking time, heat oven to 325F. Sift together the flour, sugar, baking powder and salt into large electric mixer bowl. Make a well in the center of flour mixture; add, in order, salad oil, egg yolks and water. Beat at medium speed until smooth. In another bowl at high speed, beat the egg whites with cream of tartar until they hold VERY STIFF PEAKS, do not underbeat. Pour yolk mixture over whites, gently folding in with rubber spatula until blended. Do not stir.

Pour into ungreased 4"x 10" tube pan. Bake 55 minutes at 325F, then 5 to 10 minutes at 350F or until done. Invert pan; leave until cold, then remove cake.

LEMON GOLD CAKE: Substitute 6 egg yolks for yolks;6 egg whites for whites; 2 tsp. lemon juice and 1 tsp. grates lemon rind for orange rind. Bake at 325 1 hour and 10 min.. Frost with lemon butter frosting.

BANANA CHIFFON CAKE: Substitute 1 cup mashed ripe bananas(2 or 3 bananas) for 3/4 cup cold water. Substitute 1 tbsp. lemon juice for grated orange rind.

*INGREDIENTS*

PINEAPPLE GLAZE

2 egg yolks,beaten

2 tbsp. soft butter

3 cups icing sugar

1/2 cup drained,crushed pineapple

*DIRECTIONS*

ALMOND CHIFFON RING: Substitute 1 tsp. vanilla extract and 1 tsp. almond extract for orange rind.

PINEAPPLE CHIFFON CAKE: Substitute 3/4 cup pineapple juice drained from #2 canned pineapple chunks for water. Substitute 2 tsp. lemon rind for orange rind. Frost top with pineapple glaze, letting it run down the sides; arrange halved pineapple chunks on top.

PINEAPPLE GLAZE: Stir yolks into butter. Add sugar and pineapple alternately.