Orange Chiffon Cake

This weekend is only me and my boys. My other half is away at work once again.

The boys are missing their dad more then usual this weekend. Not sure why, but I have a feeling that it has something to do with me being little moody last few days.

Yes, daddy is not here to deal with mommy's craziness and there is way too much on mommy's plate last few days.


I decided to make little peace offering for the boys. I am pretty sure they would rather have cake then my "SORRY".

While they were outside playing and keeping away from crazy mama I baked them delicious Orange Chiffon Cake.

I found this recipe in my "The Best of Bridge Series" cookbook. I never made this before, but it turned out really good even with little changes I made to it.

Ingredients:
2 cups Cake Flour (all purpose is fine as well)11/2 cup Sugar1 Tbsp Baking Powder1 tsp Salt1/2 cup Vegetable Oil7 Egg Yolks1/2 cup Orange Juice1/4 cup Water2 Tbsp Orange Zest1 tsp Vanilla7 Egg Whites1/2 tsp Cream of TartarOrange Glaze
3Tbsp Butter (softened)1Tbsp Orange Zest1/4 cup Orange Juice2 cups Icing SugarPreheat oven to 325F.

In a large bowl mix together flour, sugar, baking powder and salt. Make a well in center of the dry ingredients. Add oil, egg yolks, orange juice, water, orange zest and vanilla. Beat batter until smooth.



In a large mixing bowl beat egg whites until fluffy. Add cream of tartar and continue beating till stiff.

Gently fold egg whites into cake batter.

Pour cake batter into an ungreased tube pan. Bake for 1 hour and 15 minutes.

Invert pan and allow cake to cool down before taking it out.



To Make Glaze:

In a bowl cream butter. Add icing sugar and orange juice. Mix together till combines. Add orange zest and beat till glaze reaches consistency of a thin spread.Glaze the cake and let it harden.