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Chiffon Cake - orange.
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| Yield: servings | |
| 2 1/4 cup(s) | sifted cake forur or 2 cups |
| all purpose | |
| 1 1/2 cup(s) | sugar |
| 3 tbsp | baking powder |
| 1 tbsp | salt |
| 1/3 cup(s) | salad oil |
| 5 | egg yolks, unbeaten for cake |
| flour or 7 for all purpose | |
| 3/4 cup(s) | cold water |
| 3 tbsp | orange rind |
Sift dry together into bowl. Make a well and add wet ingred.in order.
Beat with a spoon untl smooth. Then measure egg whites and c. of t. into
large mixing bowl. Beat into stiff peaks. Pour egg yolk mixture
gradually over beaten whites, gently folding with scraper until blended.
Pour into ungreased pan. Bake until top springs back at 325 for 55 min.
then 350 for 10 to 15 min. Invert on funnel. Let hang until cold.
Orange butter icing. Blend together 1/2 cup soft butter 3 cups
confectioners sugar. Stir until smooth about 3 Tbsp. orange guice 1 1/2
Tbsp. grated rind. Maybe some milk.
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