Orange Chiffon Cake
Bake one to eat now and one to pull out when unexpected guests stop by for tea.
- Prep time: 15 min
- Makes: 16 servings
- Cook time: 45-55 min
PER SERVING (1 slice or 1/8th loaf)
- Fat.8 g
- Saturated Fat.1 g
- Cholesterol.5 mg
- Carbohydrates.35 g
- Fibre.1 g
- Sugars.20 g
- Protein.4 g
- Sodium.237 mg
- Potassium*.89 mg
- Calcium.8 mg
|2 1/4 cup / 550 ml||cake and pastry flour|
|1 1/2 cup / 375 ml||granulated sugar|
|1 tbsp / 15 ml||baking powder|
|1 tsp / 5 ml||salt|
|2 tbsp / 30 ml||grated orange rind|
|3/4 cup / 175 ml||orange juice|
|1/2 cup / 125 g||Naturegg Omega Plus cracked eggs, well shaken|
|1/2 cup / 125 ml||vegetable oil|
|1 tsp / 5 ml||vanilla|
|1 cup / 250 g||Naturegg Simply Egg Whites cracked egg whites, well shaken|
|1/2 tsp / 2 ml||cream of tartar|
|1/2 cup / 125 ml||icing sugar|
Preheat oven to 350°F (180°C). Stir flour, 1 cup (250 mL) sugar, baking powder and salt in large bowl. Make a well in the centre. Add the orange zest, orange juice, liquid eggs, oil and vanilla; beat until smooth with wooden spoon.
In large mixer bowl, beat liquid egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/2 cup (125 mL) sugar and beat until stiff but not dry. In two stages, gently fold the egg white mixture into the flour mixture. Pour into 2, ungreased 8 1/2 x 4 1/2 (1.5 L) loaf pans.
Bake for 45 minutes or until top springs back when lightly touched. Cool completely on a rack. Run a thin knife around the edge and remove cake from pan; sprinkle with icing sugar. Serves 16.
For a simple glaze, blend 1 cup (250 mL) icing sugar with 1 tbsp (15 mL) each melted butter and orange juice until smooth. Drizzle over cake.
To freeze, transfer completely cooled cake to a freezer bag and remove all the air. Reserve in the freezer for up to 1 month.
Naturegg Omega Plus
Lower in cholesterol and fat than regular eggs.Learn More