SUNBURST CHIFFON CAKE
Otherwise known as Mom's Orange Chiffon
Preheat oven to 325°. Sift an ample amount of flour on a square of paper.
STEP 1 Measure and sift together in a bowl:
2 cups sifted flour
1 ½ cups sugar
3 tsp. baking powder
1 tsp. salt
Make a well and add in order:
½ Wesson oil
7 unbeaten egg yolks
¾ cup cold water
Grated rind of two oranges (3 T.)
Beat with spoon until smooth
STEP 2 Measure into large mixing bowl:
1 cup egg whites (7-8…MEASURE!)
½ tsp. cream of tartar
Whip until whites form very stiff peaks (much stiffer than for meringue
or angel food…DO NOT UNDERBEAT!)
STEP 3 Pour egg yolk mixture gradually over whipped egg whites, gently folding in just
until blended. DO NOT STIR! Pour into ungreased tube pan immediately.
BAKE 30 in. tube pan, 4-in. deep –
325° - 55 minutes, then
350°- 10 -15 minutes
…or until top springs back when lightly touched.
Immediately turn pan upside down, placing tube part over neck of funnel or bottle. Let hang,
free of table, until cold. Loosen from sides and tube with a spatula, turn pan over and hit edge sharply to loosen.
I frost mine with a buttercream frosting that has orange rind added. OR, you can use…
Mom's Orange Butter Yolk Frosting:
BLEND 3 T. butter and one egg yolk…stir in 2 T. orange juice, 1 T. grated orange peel and 2 cups sifted powder sugar.