Orange Sunrise Chiffon Cake Recipe
Ingredients
7 egg yolks
1/2 cup sorbitol
2 tsp grated fresh orange rind
1/3 cup orange juice
1 cup sifted cake flour
7 egg whites
1 tsp cream of tartar
Directions
Beat egg yolks until they become very thick and lemon colored.
Beat in 1/4 cup (60 mL) of the sorbitol.
Beat in orange rind.
Add orange juice and cake flour alternately in small amounts to egg-yolk mixture, beating until mixture becomes very smooth and thick.
Now beat egg whites and cream of tartar together until soft peaks form.
Beat in remaining 1/4 cup (60 mL) of the sorbitol.
Beat into very firm peaks.
Fold egg whites into batter.
Pour into 9 in. (23 cm) ungreased tube pan.
Bake at 350°F (175°C) for 50 to 60 minutes or until done.
Invert and cool completely.
Remove cake from pan.
Beat in 1/4 cup (60 mL) of the sorbitol.
Beat in orange rind.
Add orange juice and cake flour alternately in small amounts to egg-yolk mixture, beating until mixture becomes very smooth and thick.
Now beat egg whites and cream of tartar together until soft peaks form.
Beat in remaining 1/4 cup (60 mL) of the sorbitol.
Beat into very firm peaks.
Fold egg whites into batter.
Pour into 9 in. (23 cm) ungreased tube pan.
Bake at 350°F (175°C) for 50 to 60 minutes or until done.
Invert and cool completely.
Remove cake from pan.
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