Orange Chiffon Cake

I love to use fruits that are in season when planning a celebration August and September is a time great for Citters Fruit. My Aunt Betty made the very best Orange Chiffon Cake Ever.

So pillowy soft airy and moist that smells and taste like fresh oranges. Sometimes she would glaze the cake other times just a  sprinkling of powdered sugar. yum.

 

6 tbsp. frozen, pulp-free orange-juice concentrate
large eggs
egg white
1/2 c. canola oil
Zest of 2 medium oranges (about 1 1/2 tablespoons)
1 1/2 tsp. vanilla extract
2 c. all-purpose flour
1 1/2 c. granulated sugar
1 tbsp. baking powder
1 tsp. salt
1/2 tsp. cream of tartar
1 c. confectioners’ sugar
1 tbsp. melted butter
Preheat oven to 325 degrees F. Meanwhile, fit the bottom of a 10-inch tube pan with parchment paper and set aside. In a small bowl, mix orange-juice concentrate with 1/2 cup water and set aside. In a medium bowl, whisk together egg yolks, oil, half the orange zest, vanilla, and 3/4 cup reserved orange-juice mixture. Set aside.
In a large mixing bowl, sift together flour, granulated sugar, baking powder, and salt. Whisk in the reserved egg-yolk mixture until batter is very smooth. Set aside.
In a large bowl, using an electric mixer on medium-high speed, whip egg whites and cream of tartar to stiff peaks. Add about 1/3 of the egg whites to batter and whisk gently to combine. Using a rubber spatula, fold in remaining egg whites.
Pour batter into prepared pan. Bake on center rack of oven (do not open oven until end of baking time) until top is golden brown and springs back when touched, 50 to 60 minutes. Invert pan over neck of a bottle or heatproof funnel to cool completely. Remove when cool. Run a knife between the pan and outer edges of cooled cake, all the way around, and invert cake to remove from pan.
Meanwhile, in a medium bowl, combine confectioners’ sugar, butter, and remaining orange-juice mixture and orange zest. Place plastic wrap directly onto the surface of glaze and set aside until ready to use. Place cake on a serving plate and drizzle with glaze. Let sit 10 minutes before serving