Orange Chiffon Cake

Name: Orange Chiffon Cake
Yield: Serves 10 to12
Ingredients: 5 , large eggs, separated (see note); 1 teaspoon, cream of tartar; 1 1/4 cups (8¾ ounces/248 grams), sugar; 1 1/3 cups (5⅓ ounces/151 grams), cake flour; 2 teaspoons, baking powder; 1/2 teaspoon, salt; 3/4 cup, orange juice; 1/2 cup, vegetable oil; 1 tablespoon, vanilla extract; 1 tablespoon, grated orange zest; 3 tablespoons, orange juice; 2 tablespoons, cream cheese, softened; 1/2 teaspoon, grated orange zest; 1 1/2 cups (6 ounces/170 grams), confectioners' sugar

Desserts or Baked Goods
Cakes

Appears in Cook's Country August/September 2010

It was billed as the "cake discovery of the century" In the late 1940's. Can chiffon cake still stand up to the hype?

SERVES 10 to12

TIME 2 hours, plus 3 hours cooling

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