Egg White Recipe of the Day: Orange Chiffon Cake

What eggxactly makes a cake "chiffon"? According to dictionary.com, the first definition of chiffon is a sheer fabric of silk, nylon, or rayon in plain weave. How, then, could a word like this get applied to a cake? Asking that question, I did some sleuthing (have I told you before that I love Wikipedia?). Apparently a cake can be called "chiffon" because it is lighter than it's regular counterpart (known simply as "cake"). Also referred to as "foam" or "angel food" cakes, how does this lovely fluffy cake come to be? Mostly from beating egg whites until they are stiff and folding them into the cake batter. Did you know that Eggology's egg whites are 100% pure, fresh, kosher and "Certified Humane"? Hands down - your best option for making your chiffon cake the lightest and fluffiest of all!

Orange Chiffon Cake (serves 12)
Recipe courtesy of Santa Fe Lite & Spicy by Joan Stromquist

WHAT YOU NEED:
1 cup cake flour
½ cup sugar
1 ½ teaspoons baking soda
¼ teaspoon salt
2 egg yolks, room temperature
1 tablespoon orange zest (outer orange part grated off)
1/3 cup orange juice, freshly squeezed and strained
2 tablespoons vegetable oil
8 tablespoons Eggology egg whites
¼ teaspoon cream of tartar
1 orange, very thinly sliced and seeds removed

INSTRUCTIONS
Preheat oven to 325 degrees F.

Sift the flour, sugar, baking soda, and salt together into a medium mixing bowl.

Make a well in the center. To the well add the egg yolks, orange zest, orange juice, and vegetable oil. Mix the ingredients on slow speed for 7 to 8 minutes, or until the ingredients are combined.

In a medium small mixing bowl place the egg whites and cream of tartar. With clean beaters, mix them for 8 to 10 minutes, or until the whites are stiff. Using a rubber spatula, gently fold the egg whites into the batter, 1/3 at a time, so that they are just incorporated.

Pour the batter in a 9” greased and floured tube pan. Bake the cake for 50 minutes, or until a toothpick inserted comes out dry. Remove the pan from oven, and invert it immediately. Let the cake cool completely.

Remove the cake and let it sit overnight. Decorate it with the orange slices.

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