Orange Chiffon Cake

Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). (5 minutes) Ensure an angel food tube pan is scrupulously clean and free of grease. (2 minutes)

Recipe View 2 mins In a large bowl, sift together the cake flour, sugar, baking powder, and salt. Create a well in the center. (5 minutes)

Recipe View 5 mins In the well, add the egg yolks, vegetable oil, orange juice, orange zest, and vanilla extract. Set aside. Do not beat yet. (3 minutes)

Recipe View 3 mins In a separate, impeccably clean bowl, beat the egg whites with the cream of tartar until stiff, glossy peaks form. (7 minutes)

Recipe View 7 mins Using the same beaters, beat the egg yolk-flour mixture until smooth and well combined. (3 minutes)

Recipe View 3 mins Gently fold the egg yolk mixture into the egg whites, incorporating it in four additions to maintain the airy texture. (8 minutes)

Recipe View 8 mins Pour the batter into the ungreased angel food tube pan. (2 minutes)

Recipe View 2 mins Bake in the preheated oven for 60 to 70 minutes, or until a wooden skewer inserted into the center comes out clean. (65 minutes)

Recipe View 1 hrs 5 mins Invert the pan immediately after removing from the oven and let the cake cool completely upside down. (60 minutes)

Recipe View 1 hrs Once cooled, carefully remove the cake from the pan. Serve plain or with a luscious orange icing. (5 minutes)