Cake Monday: Orange Glow Chiffon Cake

This cake has a wonderful orange aroma and the slightly tangy taste of tangerine orange zest. It is light, moist, and tender. According to the author, this cake only has 129 mg. of cholesterol per slice.

Have at room temperature:

• 2 1/2 cups sifted cake flour
• 1 1/2 cups superfine sugar, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup safflower oil (I used sunflower)
• 7 large eggs, separated + 3 egg whites (total: 1/2 cup yolks, 1 1/4 cup whites)
• 3/4 cup fresh squeezed orange juice (about 5 small tangerine oranges)
• 2 tablespoons orange zest (2 tangerine oranges)
• 1 teaspoon vanilla
• 1 1/4 teaspoon cream of tartar

Preheat oven 325 degrees F. Prepare 1 ungreased 10 inch two-piece tube pan. Reserve 2 tablespoons sugar for the egg whites.

In a large bowl, combine flour, the remaining sugar, baking powder, and salt. Mix on low speed for 1 minute. Make a well in the center. Add egg yolks, oil, juice, zest, and vanilla. Beat for 1 minute.

In another large bowl, beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Add the reserved sugar and beat until stiff peaks form. Add the egg whites to the egg yolk mixture. Fold in with a balloon whisk or a slotted skimmer until just blended.

Pour into the tube pan. The batter will come up to 1 inch from the top. Run a small sharp knife through the batter several times to eliminate air pockets. Bake 55 minutes or until a cake tester inserted in the center comes out clean. Invert the pan over the narrow neck of a bottle and cool completely in a draft-free place.

To un-mold the cake, loosen the sides and center core with a long metal spatula. Invert onto a greased wire rack and loosen the bottom and center core. Re-invert onto a serving plate or wrap airtight. Serve with a dusting of powdered sugar, if desired, or decorate with flowers.