Orange Chiffon Cake

Cooking Instructions

Heat oven to 325°F. Coat a 10-cup (83⁄4-in.) nonstick bundt pan with olive oil or cooking spray.

Put flour, the 11⁄3 cups sugar, the baking powder and salt in a large bowl; stir to mix well. Make a hollow in the center and in it put the orange zest and juice, the 3 yolks and the oil.

In a large bowl, beat egg whites with mixer on high speed until foamy. Gradually beat in the 2 Tbsp sugar. Continue beating until stiff peaks form when beaters are lifted.

Using same beaters, beat flour mixture on low speed 1 minute, incorporating the juice, yolks and oil. Gently fold into beaten whites. Scrape into prepared pan.

Bake 40 minutes, or until a wooden pick inserted in center of cake comes out clean (cake will rise to top of pan). Place pan on a wire rack to cool 5 minutes.

Loosen cake around edge with a thin metal spatula. Unmold onto rack; let cool completely. Sprinkle cake with confectioners’ sugar shortly before serving. Serve with fruit salad.

How long will it keep? Room temperature, 1 day; refrigerator, 4 days; freezer, 1 month.

Olive oil adds fabulous flavor to a chiffon cake.

Tip: You will need 2 to 3 oranges to get 1⁄2 cup juice.