Ingredients for Sunshine Chiffon Cake With Creamy Orange Frosting
- Eggs
- 2 2/3 cups granulated sugar
- Orange Rind
- Fresh Orange Juice
- Cake Flour
- 1/2 teaspoon cream of tartar
- Pinch of salt
- Orange Frosting
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How to Make Sunshine Chiffon Cake With Creamy Orange Frosting
- Preheat oven to 325°F (160°C).
- In a large mixing bowl, beat 6 large egg yolks with an electric mixer until frothy. Gradually add 1 1/3 cups granulated sugar, beating until thick and pale yellow.
- In a small bowl, combine the zest and juice of 1 large orange. Gradually add to the yolk mixture, alternating with 1 1/2 cups cake flour, beating until well combined. Be sure to scrape down the sides of the bowl.
- Wash and thoroughly dry the beaters.
- In a clean, grease-free large mixing bowl, beat 6 large egg whites with 1/2 teaspoon cream of tartar and a pinch of salt until soft peaks form.
- Gradually add the remaining 1 1/3 cups granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the egg whites.
- Pour the batter into an ungreased 10-inch tube pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan upside down for at least 1 hour before inverting onto a wire rack to cool completely.
- Once completely cool, frost the top and sides of the cake with creamy orange frosting (recipe #26165) and let it stand for at least another hour before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
93g
Fat
5g
Carbs
10g
