Orange Honey Chiffon Cake
Serve with orange segments and honey-sweetened whipped cream.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 331 |
| pro | 5 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 50 g |
| fibre | 1 g |
| chol | 107 mg |
| sodium | 193 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 15% |
| vit A | 5% |
| vit C | 10% |
| folate | 7% |
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6 eggs, separated
1/2 tsp (2 mL) cream of tartar
2/3 cup (150 mL) granulated sugar
2-1/2 cups (625 mL) sifted cake-and-pastry flour
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
2 tbsp (25 mL) poppy seeds
1/2 cup (125 mL) liquid honey
1/2 cup (125 mL) vegetable oil
2 tbsp (25 mL) finely grated orange rind
1/4 cup (50 mL) orange juice
2 tsp (10 mL) vanilla
Glaze:
1/2 cup (125 mL) orange juice
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) liquid 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 sa< 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.
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For more ideas on cooking with Real Cream, click here |
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