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Orange Chiffon Cake

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Servings: 12
This would be a lovely cake to make for Mother's Day. It is sure to be a dessert she'll remember for years to come; quite easy to make, yet very delicious.

For The Cake:
2 oz. (1/4 cup) water
2 1/2 oz. (1/2 cup) salad or vegetable oil
2 oz. (1/2 cup) superfine flour or cake flour
1/8 tsp. baking powder (or bicarb of soda)
4 oz. (1 1/4 cups) all-purpose flour (plain flour)
4 egg yolks
1 tsp. orange food coloring (paste or liquid)
4 egg whites
1/2 tsp. cream of tartar or 1/2 tsp. lemon juice
3 oz. (1/2 cup) granulated sugar

For Orange Topping:
1 can (approximately 11 ounces) mandarin orange segments in juice
10-12 oz. water PLUS juice from canned mandarin orange segments
3 oz. (1/2 cup) granulated sugar
3 tablespoons instant jelly (1 envelope knox unflavored gelatine)
3 tablespoons cornflour
1 teaspoon orange food colouring (paste), or liquid food coloring

For Cake:
1. In a large mixing bowl, mix the vegetable oil with the 2 oz. water.

2. Mix in superfine flour or cake flour (sifted with baking powder) alternately with the all-purpose (plain) flour.

3. Add egg yolks to mixture, one at a time, followed by the food colouring. Blend well.

4. In another bowl, beat egg whites, cream of tartar (or lemon juice) and sugar until light and fluffy or until stiff peaks form (tips stand straight). Pour egg yolk batter in a thin stream over beaten egg whites mixture; gently fold together.

5. Pour batter into an ungreased 9 or 10-inch tube pan (23cm - 25cm chiffon tube pan). Batter should come up to about 1 inch from top of pan.

6. Bake in preheated 160° - 180° C (325° to 350° F) oven for 50-60 minutes or until top of cake springs back when touched lightly.

Remove cake from oven; invert in its pan. Cool in pan.

7. Gently loosen side of cake from pan with a spatula or knife. Invert onto a serving plate and remove pan.

For the Topping:
Combine the cornflour and jelly (unflavored knox gelatine) in a saucepan. Add water and juice from can of mandarin oranges. On medium heat, stir mixture constantly to prevent clumping. Add in the food colouring paste (or liquid) and sugar. Bring the mixture to a boil on medium heat. Stir continuously until it becomes thick. Spread the mandarin oranges and the topping onto cooled cake.

Makes 12 servings.

Source: Bea
Submitted By: Bea
Date: April 29, 2003


Reviewer: conyduke

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