A piece of cake for dessert cut from an Orange Chiffon Cake makes a light mouthful with a sweetly tangy taste.
This easy-to-prepare cake, flavored with fresh orange juice and zest, will bring a sunny touch to a winter table. The recipe is from "Cooking at the CIA" (Culinary Institute of America, $19.95 paperback), a companion volume to the public television series "Cooking Secrets of the CIA."
The wide selection of recipes begins with a chapter of dishes that demonstrate basic techniques, and continues with a variety of other dishes from different cuisine styles, through dessert. There are plenty of chef's tips and color photo illustrations.
Orange Chiffon Cake
3 1/2 cups cake flour
5 1/4 teaspoons baking powder
1 1/2 teaspoons salt
2 2/3 cups sugar
Scant 1 cup vegetable oil
10 egg yolks
1 cup water
Juice and grated zest of 2 oranges
7 egg whites
Scant 2/3 cup sugar
Pinch of cream of tartar
Preheat the oven to 350 F. Grease and flour two 7-inch tube pans.
Prepare the cake base: Sift together the flour, baking powder, salt and 2-and-2/3 cups sugar. Combine the oil, egg yolks, water, orange juice and zest. Add the liquid ingredients to the dry ingredients; blend until smooth.
Whip and fold in the egg whites: In a clean, oil-free bowl, whip the egg whites with a mixer or by hand with the 2/3 cup sugar and cream of tartar until medium-soft peaks form. With a rubber spatula, gradually fold the egg whites into the cake base, taking care not to overmix.
Bake the cakes: Pour the batter into the prepared pans and bake for 45 minutes, or until a cake tester inserted into the center of the cakes comes out clean. Remove the pans from the oven, carefully invert each pan, and cool completely.
Garnish and serve the cakes: When cool, release the cakes from the sides of the pan with a spatula and invert onto serving plates. Dust the cakes with confectioners' sugar and cut into serving pieces.
Makes 12 to 16 servings.
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