Orange Honey Chiffon Cake
This recipe makes 12 servings
|Per serving: about||-|
|total fat||12 g|
|sat. fat||2 g|
- Portion size: 12
Serve with orange segments and honey-sweetened whipped cream.
- 6 6eggeggs, separated
- 1/2 tsp 1/2tspcream of tartar
- 2/3 cup 2/3cupgranulated sugar
- 2-1/2 cups 2-1/2cupssifted cake and pastry flour
- 1 tbsp 1tbspbaking powder
- 1/2 tsp 1/2tspsalt
- 2 tbsp 2tbsppoppy seeds
- 1/2 cup 1/2cupliquid honey
- 1/2 cup 1/2cupvegetabIe oil
- 2 tbsp 2tbspfinely grated orange rind
- 1/4 cup 1/4cuporange juice
- 2 tsp 2tspvanilla Glaze
- 1/2 cup 1/2cuporange juice
- 1/4 cup 1/4cupgranulated sugar
- 2 tbsp 2tbspliquid honey
Line bottom of 10-inch (4 L) ungreased tube pan with parchment or waxed paper. Set aside.
In large bowl, beat egg whites with cream of tartar until soft peaks form; beat in sugar, 2 tbsp (25 mL) at a time, beating until stiff peaks form. Set aside.
In separate bowl, sift together flour, baking powder and salt ; stir in poppy seeds. Make well in centre; add egg yolks, honey, oil, orange rind, orange juice and vanilla. Beat at medium-low speed until smooth. Fold one-quarter into egg whites; fold in remaining egg yolk mixture in 3 additions just until blended. Pour into prepared pan.
Bake in centre of 325ºF (160ºC) oven for 1 hour or until tester inserted in cake comes out clean. Turn upside down; let cake hang on legs attached to pan or on inverted funnel or bottle until completely cool. Run thin knife around edges; transfer to flat serving plate.
Glaze: In small saucepan, heat together orange juice, sugar and honey over medium heat until sugar is dissolved. Bring to boil; boil gently until reduced by half. Let cool for 5 minutes.
Using skewer, poke deep holes all over top of cake. Brush glaze evenly over top, letting glaze sink in and any excess drip down sides.