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Hall Cook Book

Orange Chiffon Cake

Category: Dessert / Submtd By: Pam Hall

Yield: 12 Servings

This is dad's favorite birthday cake -pam.

2 Cups All Purpose Flour, Sifted	6 Tablespoon Orange Peel, Grated
1 1/2 Cup Sugar	3/4 Cup Orange Juice
1 Tablespoon Baking Powder	1/2 Teaspoon Cream Of Tartar
1 Teaspoon Salt	4 Cups Powdered Sugar
1/2 Cup Vegetable Oil	1 Orange
7 Large Eggs, Separated	2 Tablespoon Butter
4 Tablespoon Lemon Peel, Grated	Milk

Preheat the oven to 325 degrees.
In a large mixing bowl, mix flour, sugar, baking powder, and salt.
Make a well in the center and add oil, egg yolks, lemon rind, orange rind, and orange juice.
Beat until smooth.
In a large mixing bowl, beat the egg whites with the cream of tartar until they hold a stiff peak.
Gently fold the egg whites into the cake batter.

Butter and flour the bottom of an angel food cake pan.
Gently pour the batter into the angel food cake pan.
Bake at 325 degrees on the bottom rack of the oven for 55 minutes.
Increase the temperature to 350 degrees and bake for an additional 10 to 15 minutes.
Remove pan from oven and invert.
When cool, run a knife around the edges of the pan to loosen the cake.
Place cake on a serving plate.

Put two tablespoons butter into food processor.
Grate the rind of the orange into the food processor.
Put in about half the powdered sugar and process until the sugar is incorporated into the butter.
Add the juice of the orange and process.
Alternate adding milk and powdered sugar until the frosting is the consistency you like.
Spread the icing on the cooled cake and serve.

Per Serving: 495 Cal (26% from Fat, 5% from Protein, 68% from Carb); 7 g Protein; 15 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat; 86 g Carb; 1 g Fiber; 104 mg Calcium; 2 mg Iron; 266 mg Sodium; 149 mg Cholesterol

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