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Elizabeth Dierks
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 Orange Chiffon Cake
  
Serves 14, prep:25 min, Bake:40min   
 
2 or 3 oranges
2 1/4 cups cake flour(not self-rising)
1 1/3 cups plus 2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
4 large eggs, yolks & whites separated
(you'll need 3 yolks),whites placed in a
large bowl
1/2 cup extra-virgin olive oil
4 cups fresh fruit salad
 
1.  Heat oven to 325F.  Coat a 10-cup (8 3/4-in)
nonstick bundt pan with olive oil or nonstick spray
2. Grate 1 Tbsp peel from oranges; squeeze 1/2 cup
juice. Mix flour, 1 1/3 cups of sugar, baking powder
and salt in a large bowl; make a well in the center
and place peel, juice, the 3 yolks and oil in well.
3. Beat egg whites with mixer on high speed until
foamy.  Gradually beat in remaining 2 Tbsp sugar,
beating until stiff peaks form when beaters are lifted.
4.  Using same beaters, beat flour mixture on low
speed 1 minute.  Gently fold into beaten whites.
Scrape into prepared pan.
5.  Bake 40 minutes or until a wooden pick inserted
in center of cake comes out clean (cake will rise to
top of pan).  Cool on a wire rack 5 minutes.
6.  Loosen cake around edge with a thin metal
spatula.  Unmold on a wire rack;  cool completely.
Serve with fruit salad.
Per serving:  276cal, 4g pro, 45 g car, 1 g fiber, 10 g fat
(2 g saturated fat), 46 mg chol, 207 mg sod
 

Creation date: Apr 22, 2007 7:56 pm     Last modified date: May 5, 2007 5:49 pm   Last visit date: Sep 28, 2016 11:40 pm     link & embed ?...
1 / 1000 comments
Apr 24, 2007  ( 1 comment )  
4/24/2007
4:22 pm
    
Kathy Carr (kathy)
This sounds yummy!
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