Fluffy Orange Chiffon Cake (Print Version)

# Ingredients:

→ For the Cake

01 - 7 large eggs, separated & at room temperature
02 - 2 cups all-purpose flour
03 - 1 1/2 cups granulated sugar
04 - 3 teaspoons baking powder
05 - 1 teaspoon salt
06 - 3/4 cup water
07 - 1/2 cup canola oil
08 - 4 teaspoons grated orange peel
09 - 2 teaspoons vanilla extract or orange extract
10 - 1/2 teaspoon cream of tartar

→ For the Orange Glaze

11 - 1 cup powdered sugar
12 - 1/2 teaspoon orange zest
13 - 1 tablespoon orange juice
14 - 1 tablespoon heavy cream

# Instructions:

01 - Preheat oven to 325°F. Separate eggs, placing yolks and whites in different bowls
02 - In a large bowl, sift together flour, sugar, baking powder and salt
03 - In another bowl, mix together egg yolks, water, oil, orange zest and vanilla
04 - Pour the wet ingredients into the dry and mix until well combined
05 - Add cream of tartar to egg whites. Beat until stiff peaks form, about 4 minutes in stand mixer
06 - Gently fold egg white mixture into the batter until combined. Batter will be light and fluffy
07 - Pour into ungreased tube pan (with removable bottom). Bake on lowest rack for 50 minutes until top springs back
08 - Immediately invert pan and rest upside down on three glasses. Cool completely before loosening with knife
09 - Whisk together powdered sugar, orange zest and juice. Add heavy cream if needed to reach desired consistency
10 - Remove cake to plate. Drizzle with orange glaze. Store in airtight container at room temperature

# Notes:

01 - Do not grease the tube pan
02 - Cool cake upside down to maintain its height
03 - Room temperature eggs whip better

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