Orange Custard Chiffon Cake*

 

My husband came home with a huge bucket of oranges this week.  Needless to say, 

I HAVE to come up with some creative ways to use them.  Afterall, eating oranges by the slice

are just fine, but eating oranges with a hand full of fabulous ingredients, well,

that's divine!

So here you have it, my first orange inspired recipe

Orange Custard Chiffon Cake*

did I mention I had a whole flat of eggs I had to use up as well?!

separate the eggs...

(Whites)

(Yolks)

 Add the scalding milk and...

 beat.

Set them aside.

Combine the sugar and flour mixture and the baking powder...

 add it to the eggs and well, beat some more!

yuuuuum

cake batter anyone?  ;-)

make sure to spray your pan...

 Now for the egg whites.

Combine the whites with the cream of tarter and beat...

until peaked...

look at that peak!

It looks like a perfect wave~

 Add the zest to the batter.

 And fold the two together,

gently...

 until well combined.

Pour into your pan,

and bake until nice and golden~

like so...

this cake is perfectly delicious like so...

but add a bit of powdered sugar with some fresh squeezed orange juice?!

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Orange Custard Chiffon Cake

3/4 c. milk

8 egg yolks

2 c. all-purpose flour

1 1/2 c. sugar

3 tsp. baking powder

1 tsp. salt

1/2 c. vegetable oil

2 tsp. vanilla

Zest of an orange

8 egg whites

1/2 tsp. cream of tartar

Separate eggs. 

Scald milk and beat into egg yolks. 

Sift together in medium size bowl flour, sugar, salt and baking powder. 

Add egg mixture, oil, orange zest and vanilla. Mix thoroughly.

Beat egg whites with cream of tartar until stiff. Carefully fold egg yolk mixture into whites. Pour into greased 10 inch tube pan and bake 60 minutes in preheated 350 degree oven. When done, invert on bottle to cool. Serve with orange glaze.

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I hope this recipe satisfies your sweet tooth!

until next time,

don't forget to~

taste.share.spread the love...

Simply Food Love*

Orange