Orange Chiffon Cake
Light airy cake with a orange glaze.
Orange Chiffon Cake
Light airy cake with a orange glaze.
Ingredients
- 5 egg whites
- 1/2 tsp cream of tartar
- 3 cups GF Pantry Old Fashioned Cake & Cookie Mix*
- 3 egg yolks
- 3/4 cup orange juice
- 1/2 cup vegetable oil
- 1/4 cup frozen orange juice concentrate thawed
- 1 tsp orange zest
Frosting:
- 2 cups icing sugar
- 3 Tbsp orange juice
- 1 tsp orange zest
Instructions
- Beat egg whites and cream of tartar on high speed until whites form stiff peaks. Set aside.
- In another bowl, combine remaining ingredients, and beat on low speed for 1 minute. Scrape sides of bowl and beat at medium speed for another 2 minutes.
- Fold in egg whites and mix until just combined.
- Pour batter into ungreased 10-inch tube pan, and bake at 325ºF for 45-50 min. or until golden brown and top of cake springs back to touch.
- Remove from oven and turn upside down to cool 1 hour. Remove from pan.
- For frosting, beat together ingredients for 1 minutes, then spread over cake.
Notes
*Substitute your own gluten free flour blend (that includes xanthan gum)
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