Orange Chiffon Cake With Strawberries And Cream

Recipe Ingredients

2 1/4 cups	140g / 4.9oz	Cake flour - sifted
1/2 cup	118ml	Salad oil
1 1/2 cups	297g / 10oz	Sugar
5		Egg yolks
3 teaspoons	15ml	Baking powder
1 cup	198g / 7oz	Egg whites (about 8)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Cream of tartar
2		Oranges
		Whipped cream strawberries

Recipe Instructions

Preheat oven to 325F.

Sift flour, sugar, baking powder and salt into medium sized mixing bowl. Grate rind of oranges and set aside. Make a well in center of dry ingredients and into it place, in order: oil, egg yolks and grated rind.

Squeeze and strain orange juice; measure and add water (if needed) to make 3/4 cup.

Add to egg yolk mixture. Beat until smooth.

In large bowl beat egg whites and cream of tartar until very stiff peaks form.

Gradually pour egg yolk mixture over egg whites, folding gently until the two mixtures are incorporated. Pour batter into ungreased 10-in. tube pan.

Bake until long skewer inserted in thickest part comes out clean (1 hr. to 70 minutes). Invert pan and suspend on funnel or bottle to cool.

With thin spatula, gently loosen side and bottom of cake; invert it onto serving plate.

To serve, top with whipped cream and strawberries.

Source:
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