Orange Chiffon Cake

FOR PREPARING ORANGE CHIFFON CAKE:

1. After separating the egg whites from egg yolks, for thirty minutes, let the eggs stand at room temperature.

2. In the meantime, take a large-size bowl and amalgamate flour, baking soda, sugar, and salt. Set this dry ingredient bowl aside.

3. Now, take another medium-size bowl and mix all the wet ingredients, i.e., orange juice, egg yolks, orange zest, and oil. Whisk to combine all these constituents well.

4. Next, pour the liquid content into the dry ingredients bowl and beat until the batter is well blended.

5. After this, take another large-size bowl, and on high speed beat egg whites and cream of tartar together. Beat these contents together until stiff peaks form. Upon the formation of stiff peaks, fold this egg white mixture into the orange chiffon batter.

6. Take an ungreased 10-inch tube pan and gently spoon the batter. With the help of a butter knife, cut through the batter to remove air pockets.

7. For 45 to 50 minutes, bake at the lowest rack on 177 degrees celsius. Or bake until the cake springs back when it is lightly touched.

8. Once the orange chiffon cake is baked, invert the tube pan immediately and let it cool completely. Run the butter knife on the sides of the pan and turn the orange chiffon cake over onto the serving plate.

FOR PREPARING ORANGE GLAZE:

1. To make the orange glaze for the orange chiffon cake, take a small saucepan and add all the ingredients of the glaze, i.e., icing sugar, butter, orange zest, and fresh orange juice.

2. Stir the constituents of the glaze until you obtain the smooth consistency.

3. After preparing the glaze, pour it over the top of the orange chiffon cake and allow it to dribble down.

4. Slice the orange chiffon cake and serve.