Orange Chiffon Cake

This weekend is only me and my boys. My other half is away at work once again.

The boys are missing their dad more then usual this weekend. Not sure why, but I have a feeling that it has something to do with me being little moody last few days.

Yes, daddy is not here to deal with mommy's craziness and there is way too much on mommy's plate last few days.

It was time for some delicious peace offering for the boys.....sweet way to say "SORRY"

While they were outside playing and keeping away from crazy mama I was busy in the kitchen baking delicious ORANGE CHIFFON CAKE.

I found this recipe in my "The Best of Bridge Series" cookbook. I never made this before, but it turned out really good even with little changes I made to it.

Orange Chiffon Cake

PRINTABLE VERSION:

Ingredients:

• 2 cups Cake Flour (all purpose is fine as well)
• 11/2 cup Sugar
• 1 Tbsp Baking Powder
• 1 tsp Salt
• 1/2 cup Vegetable Oil
• 7 Egg Yolks
• 1/2 cup Orange Juice
• 1/4 cup Water
• 2 Tbsp Orange Zest
• 1 tsp Vanilla
• 7 Egg Whites
• 1/2 tsp Cream of Tartar

Orange Glaze

• 3Tbsp Butter (softened)
• 1Tbsp Orange Zest
• 1/4 cup Orange Juice
• 2 cups Icing Sugar

STEP 1: Preheat oven to 325F.

STEP 2: In a large bowl mix together flour, sugar, baking powder and salt. Make a well in center of the dry ingredients. Add oil, egg yolks, orange juice, water, orange zest and vanilla. Beat batter until smooth.

STEP 3: In a large mixing bowl beat egg whites until fluffy. Add cream of tartar and continue beating till stiff.

STEP 4: Gently fold egg whites into cake batter.

STEP 5: Pour cake batter into an un-greased tube pan. Bake for 1 hour and 15 minutes.

STEP 6: Invert pan and allow cake to cool down before taking it out.

To Make Glaze:

In a bowl cream butter. Add icing sugar and orange juice. Mix together till combines. Add orange zest and beat till glaze reaches consistency of a thin spread.Glaze the cake and let it harden.

Orange Chiffon Cake