Orange Chiffon Cake

Bake one to eat now and one to pull out when unexpected guests stop by for tea.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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2 1/4 cup / 550 ml	cake and pastry flour
1 1/2 cup / 375 ml	granulated sugar
1 tbsp / 15 ml	baking powder
1 tsp / 5 ml	salt
2 tbsp / 30 ml	grated orange rind
3/4 cup / 175 ml	orange juice
1/2 cup / 125 g	EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken
1/2 cup / 125 ml	vegetable oil
1 tsp / 5 ml	vanilla
1 cup / 250 g	Naturegg Simply Egg Whites cracked egg whites, well shaken
1/2 tsp / 2 ml	cream of tartar
1/2 cup / 125 ml	icing sugar

Preheat oven to 350°F (180°C). Stir flour, 1 cup (250 mL) sugar, baking powder and salt in large bowl. Make a well in the centre. Add the orange zest, orange juice, liquid eggs, oil and vanilla; beat until smooth with wooden spoon.
In large mixer bowl, beat liquid egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/2 cup (125 mL) sugar and beat until stiff but not dry. In two stages, gently fold the egg white mixture into the flour mixture. Pour into 2, ungreased 8 1/2 x 4 1/2 (1.5 L) loaf pans.
Bake for 45 minutes or until top springs back when lightly touched. Cool completely on a rack. Run a thin knife around the edge and remove cake from pan; sprinkle with icing sugar. Serves 16.

For a simple glaze, blend 1 cup (250 mL) icing sugar with 1 tbsp (15 mL) each melted butter and orange juice until smooth. Drizzle over cake.
To freeze, transfer completely cooled cake to a freezer bag and remove all the air. Reserve in the freezer for up to 1 month.

This recipe was made with:

The same great taste with none of the fat.

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Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.