8 ounces Cake flour, sifted
12 ounces Granulated sugar
1 tablespoon Baking powder
1 teaspoon Salt
4 fluid ounces Vegetable oil
6 Egg yolks
2 fluid ounces Water, cool
4 fluid ounces Orange juice
1 tablespoon Orange zest
1/2 fluid ounce Vanilla extract
8 Egg whites
Glaze:
3 ounces Powdered sugar, sifted
1 fluid ounce Orange juice
2 teaspoons Orange zest
Yield: 1 Cake
1. Sift together the flour, 6 ounces (180 grams) of sugar and the baking powder and salt.
2. In a separate bowl mix the oil, yolks, water, juice, zest and vanilla. Add the liquid mixture to the dry ingredients.
3. In a clean bowl, beat the egg whites until foamy. Slowly beat in the remaining 6 ounces (180 grams) of sugar. Continue beating until the egg whites are stiff but not dry.
4. Stir one-third of the egg whites into the batter to lighten it. Fold in the remaining egg whites.
5. Pour the batter into an ungreased 10-inch (25-centimeter) tube pan. Bake at 325°F (160°C) until a toothpick comes out clean, approximately 1 hour.
6. Immediately invert the pan over the neck of a wine bottle. Allow the cake to hang upside down until completely cool, and then remove from the pan.
7. Stir the glaze ingredients together in a small bowl and drizzle over the top of the cooled cake.
8. Yield: 1 Tube Cake
Notes: Method: Egg Foam
Variation:
Lemon Chiffon Cake -- Substitute 2 fluid ounces (60 milliliters/25%) fresh lemon juice and 2 fluid ounces (60 milliliters/25%) water for the orange juice. Substitute lemon zest for the orange zest. Top with Basic Sugar Glaze.
12 ounces Granulated sugar
1 tablespoon Baking powder
1 teaspoon Salt
4 fluid ounces Vegetable oil
6 Egg yolks
2 fluid ounces Water, cool
4 fluid ounces Orange juice
1 tablespoon Orange zest
1/2 fluid ounce Vanilla extract
8 Egg whites
Glaze:
3 ounces Powdered sugar, sifted
1 fluid ounce Orange juice
2 teaspoons Orange zest
Yield: 1 Cake
1. Sift together the flour, 6 ounces (180 grams) of sugar and the baking powder and salt.
2. In a separate bowl mix the oil, yolks, water, juice, zest and vanilla. Add the liquid mixture to the dry ingredients.
3. In a clean bowl, beat the egg whites until foamy. Slowly beat in the remaining 6 ounces (180 grams) of sugar. Continue beating until the egg whites are stiff but not dry.
4. Stir one-third of the egg whites into the batter to lighten it. Fold in the remaining egg whites.
5. Pour the batter into an ungreased 10-inch (25-centimeter) tube pan. Bake at 325°F (160°C) until a toothpick comes out clean, approximately 1 hour.
6. Immediately invert the pan over the neck of a wine bottle. Allow the cake to hang upside down until completely cool, and then remove from the pan.
7. Stir the glaze ingredients together in a small bowl and drizzle over the top of the cooled cake.
8. Yield: 1 Tube Cake
Notes: Method: Egg Foam
Variation:
Lemon Chiffon Cake -- Substitute 2 fluid ounces (60 milliliters/25%) fresh lemon juice and 2 fluid ounces (60 milliliters/25%) water for the orange juice. Substitute lemon zest for the orange zest. Top with Basic Sugar Glaze.
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