Orange Chiffon Cake with Spice and Orange Frosting
Book Description
Enjoy more than 450 of America's best-loved recipes that bring the wholesome flavors of the past to today's tables. You'll also find lots of old-time cooking secrets, as well as up-to-the-minute tips for cutting fat, sodium
Women in the late 1940's were eager to try chiffon cakes because they were a recent innovation. The delicate cakes, often citrus-flavored, were made by folding stiffly beaten egg whites into a vegetable-oil batter.
In a clean large bowl, place the egg whites. Let stand at room temperature for 30 minutes. Preheat the oven to 325 degrees F. In a small bowl, stir together the 3/4 cup of the sugar, the baking powder, and salt. In a cup, combine orange juice, oil, orange rind, and vanilla.
In a very large bowl, with an electric mixer on high beat egg yolks for 2 to 4 minutes or until thick. Add the oil mixture; beat until well combined. Set aside.
Add the cream of tartar to the egg whites. With very clean beaters and the mixer on Medium to High, beat the egg whites until soft peaks form. Gradually add the remaining 3/4 cup sugar, 2 tablespoons at a time beating until stiff peaks form.
Use a rubber spatula to gently fold one-third of egg whites into yolk mixture, then mixture, then fold in all of flour and finally thc remaining egg whites. Gently spoon cvcnly into ungreased 10-inch angel food cake pan. Bake on lowest oven rack fbr 50 to 55 minutes or until top springs back when lightly touched. Immediately invert cake in pan, standing pan on its legs or resting center tube over tall-necked bottle. Cool completely While cake cools, make Spice and Orange Frosting. Using narrow metal spatula, loosen side of cake from pan. Rcmove from pan. Frost cake with frostlng. Serve or cover and store in refrigerator.
Per Serving (with frosting): Calories 280
Total Fat 11 g.
Saturated Fat 3 g.
Protein 4 g.
Carbohydrate 41 g.
Fiber 1 g.
Sodium 149 mg.
Cholesterol 80 mg.
Spice and Orange Frosting Sauce In a small saucepan, whisk together 3/4 cup orange juice, 1/4 cup sugar, 1 tablespoon cornstarch, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until mixture is thickened, whisking constantly. Stir in 1 teaspoon grated orange rind. Covcr surface with plastic wrap and refrigerate until completely chilled. Transfer the orange mixture to a large bowl. Carefully fold in 1 container (8 ounces) frozen and thawed reduced-fat whipped dessert topping.
Makes about 4 cups.
Per 1/4 Cup Serving: Calories 55
Total Fat 2 g.
Saturated Fat 2 g.
Protein 0 g.
Carbohydrate 8 g.
Fiber 0 g.
Sodium 0 mg.
Cholesterol 0 mg.
