Almond Orange Chiffon Cake

Title:
Almond Orange Chiffon Cake

Yield:
16 Servings

Categories:
Desserts




Ingredients:





 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;


          -set aside


   3/4 c  Orange juice


   1/2 ts Almond extract


     7    Egg whites


   1/2 ts Cream of tartar


          Orange Whipped Cream


          -Frosting


   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


 aside.


 


 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
a


 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
1


 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