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Orange and Walnuts Chiffon Cake


This recipe uses a 10-inch tube pan
Have all ingredients about 70°F (21°C).
Preheat oven to 325°F (165°C).

Making a cake:

  1. Sift twice:
    • 1 1/2 cup sifted cake flour (195 grams)
    • 1 teaspoons double-acting baking powder
    • 2/3 teaspoon salt
  2. Beat 6 egg yolks in a large bowl until pale. Gradually add and beat:
    • 1/3 cup sugar
  3. Fold in and beat:
    • 1/2 cup + 1 tablespoon vegetable oil
    • 3/4 cup freshly squeezed orange juice (about 2 or 3 oranges)
    • 2 orange zest (about 2 tablespoons)
    • 2 teaspoon vanilla
  4. Add the dry ingredients all at once and beat until smooth:
  5. In a separate bowl, beat until somewhat foamy:
    • 8 egg whites
  6. Add 1/3 cup sugar gradually and continue to beat until soft peaks form. Be careful not to over-beat the egg whites, because if they become too stiff and dry it becomes harder to blend in the yolk mixture in the next step.
    • 1/3 cup sugar
  7. Add 1/4 of the egg whites into the flour and yolk mixture with a spatula or wire whisk , not with an electric beater. Mix gently until the color is uniform. Add the rest of the egg whites and fold in just until blended. Over-mixing will cause deflation of the batter.
  8. Pour the batter into an un greased 10-inch tube pan and bake at 325°F (165°C) for 1 hour or until a wooden skewer inserted into the center of the cake comes out clean. Immediately after removing the cake from the oven invert the pan and place on a bottle or flat surface.
  9. Let the cake cool completely before removing from pan.

Making glaze:

  1. Place on top of the cake:
    • 2/3 cup toasted chopped walnuts (60 g)
    • 2 tablespoons chopped orange peel (optional)
  2. In a small pan stir the following ingredients together over the lowest heat setting for 3 minutes. Alternatively, you can use a double boiler setup to heat the ingredients:
    • 1 cup powdered (confectioners or icing) sugar
    • 2 teaspoons melted butter
    • 2 orange zest (about 2 tablespoons)
    • 2 tablespoons freshly squeezed orange juice
  3. Remove from heat and add:
    • 1 tablespoon Grand Marnier (or orange liqueur)
  4. Beat until smooth and syrupy. Pour immediately over the cake before the glaze becomes hard. If it does become too hard, add a very small amount of water to the right consistency.
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