Orange Chiffon Cake

Name: Orange Chiffon Cake
Yield: Serves 10 to12
Cuisine: American
Ingredients: 5 , large eggs, separated (see note); 1 teaspoon, cream of tartar; 1 1/4 cups (8¾ ounces), sugar; 1 1/3 cups (5⅓ ounces), cake flour; 2 teaspoons, baking powder; 1/2 teaspoon, salt; 3/4 cup, orange juice; 1/2 cup, vegetable oil; 1 tablespoon, vanilla extract; 1 tablespoon, grated orange zest; 3 tablespoons, orange juice; 2 tablespoons, cream cheese, softened; 1/2 teaspoon, grated orange zest; 1 1/2 cups (6 ounces), confectioners' sugar

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Appears in Cook's Country August/September 2010

Desserts or Baked Goods

American

Cakes

SERVES10 to12

TIME2 hours, plus 3 hours cooling

WHY THIS RECIPE WORKS

The original recipe for Orange Chiffon Cake insisted that we beat the egg whites to very stiff peaks, but this led to pockets of cooked egg whites in the cake. We found eggs beaten to soft peaks and fortified with extra cream of tartar and ...

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