Orange Honey Chiffon Cake

By The Canadian Living Test Kitchen

28 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	331331 cal
pro	5 g5g pro
total fat	12 g12g total fat
sat. fat	2 g2g sat. fat
carb	50 g50g carb
fibre	1 g1g fibre
chol	107 mg107mg chol
sodium	193 mg193mg sodium
% RDI:	-
calcium	66 calcium
iron	1515 iron
vit A	55 vit A
vit C	1010 vit C
folate	77 folate

Serve with orange segments and honey-sweetened whipped cream.

Ingredients

6 eggs , separated6 6eggeggs, separated
1/2 tsp cream of tartar 1/2 1/2tsp tspcream of tartar
2/3 cup granulated sugar 2/3 2/3cup cupgranulated sugar
2-1/2 2-1/2cups cupssifted cake and pastry flour
1 tbsp baking powder 1 1tbsp tbspbaking powder
1/2 tsp salt 1/2 1/2tsp tspsalt
2 tbsp poppy seeds 2 2tbsp tbsppoppy seeds
1/2 cup liquid honey 1/2 1/2cup cupliquid honey
1/2 cup vegetabIe oil 1/2 1/2cup cupvegetabIe oil
2 tbsp finely grated orange rind 2 2tbsp tbspfinely grated orange rind
1/4 cup orange juice 1/4 1/4cup cuporange juice
2 tsp vanilla 2 2tsp tspvanilla
Glaze
1/2 cup orange juice 1/2 1/2cup cuporange juice
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
2 tbsp liquid honey 2 2tbsp tbspliquid honey

Preparation

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.