Orange Chiffon Cake|
Almond Orange Chiffon Cake
2 1/4 c Sifted cake flour
1 1/2 c Granulated sugar
1/2 c Ground almonds
1 tb Baking powder
1/4 ts Salt
1/2 c Cooking oil
7 Egg yolks
1 tb Finely shredded orange peel;
3/4 c Orange juice
1/2 ts Almond extract
7 Egg whites
1/2 ts Cream of tartar
Orange Whipped Cream
1/4 c Sliced almonds; toasted
In a large mixing bowl stir together flour, sugar, ground almonds, baking
powder, and salt. Make a well in the center of dry mixture. Then add
cooking oil, egg yolks, orange juice, and almond extract. Beat with an
electric mixer on low to medium speed until combined. Then beat on high
speed for 5 minutes or until satin smooth. Fold in orange peel. Set batter
Thoroughly wash beaters. In a very large mixing bowl beat egg whites and
cream of tartar on medium speed until stiff peaks form (tips stand
straight). Then pour batter in a thin stream over beaten egg whites and
gently fold in.
Pour batter into an ungreased 10 inch tube pan, spreading evenly. Bake in
325 oven 60-65 minutes or until top springs back when lightly touched.
Immediately invert cake in pan. Cool completely. Loosen sides of cake from
pan. Remove from pan.
Cut the cake into 3 layers. Place bottom layer on a serving plate. Spread
with about 1 cup Orange Whipped Cream Frosting. Top with second layer and
cup of the frosting. Add top layer. Frost top and sides of cake with
remianing frosting. Sprinkle top with toasted almonds. Cover and store in
the refrigerator and use within 2 days. Makes 16 servings.
Orange Whipped Cream Frosting: In a glass measuring cup combine 3
tablespoons cold water and 1 1/2 teaspoons unflavored gelatin. Let stand 2
minutes. In a saucepan bring about 2 inches water to boiling. Place
measuring cup in saucepan of boiling water. Heat and stir 1 minute or until
gelatin is dissolved. Remove from saucepan; cool slightly. In a mixing bowl
beat 3 cups whipping cream, 1 1/2 cups sifted powdered sugar, and 3
tablespoons orange liquer if desired, with an electric mixer on medium
speed while gradually drizzling the gelatin over the cream mixture.
Continue beating untill stiff peaks form. Fold in 2 teaspoons finely
shredded orange peel.
Recipe by: Unknown Cookbook
Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997