MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Chiffon Cake
Categories: Cakes, Desserts, Citrus
Yield: 16 servings

6 lg Eggs; separated
2 c A-P flour
1 1/2 c Sugar
1 ts Salt
1/2 ts Baking soda
3/4 c Fresh orange juice
1/2 c Oil
2 tb Grated orange zest
1/2 ts Cream of tartar

MMMMM------------------------ORANGE GLAZE-----------------------------
1/2 c Butter
2 c Confectioners' sugar
4 tb Fresh orange juice
1/2 ts Grated orange zest

Let eggs stand at room temperature for 30 minutes. In a
large bowl, combine the flour, sugar, salt and baking
soda. In a bowl, whisk the egg yolks, orange juice, oil
and orange zest; add to dry ingredients. Beat until well
blended.

In another large bowl and with clean beaters, beat egg
whites and cream of tartar on high speed until stiff
peaks form. Fold into orange mixture.

Gently spoon batter into an ungreased 10" tube pan. Cut
through the batter with a knife to remove air pockets.
Bake on the lowest rack @ 350ºF/175ºC for 45-50 minutes
or until top springs back when lightly touched.

Immediately invert pan; cool completely. Run a knife
around sides and center tube of pan. Invert cake onto a
serving plate.

For glaze, melt butter in a small saucepan; add
remaining glaze ingredients. Stir until smooth. Pour
over top of cake, allowing it to drizzle down sides.

Makes: 16 servings

Marjorie Ebert, Conewango Valley, New York

RECIPE FROM: https://www.tasteofhome.com

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