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Рецепт Fresh Orange Chiffon Cake
by CookEatShare Cookbook

Fresh Orange Chiffon Cake
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  Порций: 10

Ингредиенты

  • 2 1/4 c. sifted Swansdown cake flour (spoon in lightly)
  • 1 1/2 c. sugar
  • 3 teaspoon double-action baking pwdr
  • 1 teaspoon salt
  • 1/2 c. salad oil (Mazola or possibly Wesson)
  • 5 unbeaten egg yolks
  • Grated rind of 2 oranges (about 2 T)
  • Juice of 2 oranges plus water to make 3/4 c.
  • 1 c. egg whites (7 to 8)
  • 1/2 teaspoon cream of tartar
  • 1 1/2 (3 ounce) packages. cream cheese
  • 2 1/4 c. sifted confectioners' sugar
  • Grated rind of 2 oranges (1 1/2 T)

Инструкции

  1. Measure these and sift together into mixing bowl. Make a "well" and add order:
  2. Beat with spoon till SMOOTH. Measure into large mixing bowl:
  3. Whip till whites form VERY STIFF peaks. Much stiffer than for angel food.Pour egg yolk mix gradually over whipped egg whites - GENTLY folding with rubber scraper JUST till blended. Don't STIR! Pour at once into ungreased 10-inch tube pan. Bake in 325 degree oven for 65 min. Immediately turn pan upside down, placing tube part over neck of bottle. Let hang till cold. Loosen sides and tube with spatula. Turn out on plate.
  4. Cream the cream cheese till light and fluffy. Add in gradually sugar and beat well. Stir in orange rind. If too thick, add in a couple drops orange juice. Ice sides and top of cake. Serves 16.