Orange Chiffon Cake

This cake is perfect for summer. It is light and refreshing. The flavor is more unique that your usual cake. It isn't overly sweet. Our cake isn't as beautiful as we had hoped but we are still relatively new to baking.

Ingredients 2 1/4 cups cake flour, sifted
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 large egg yolks, beaten
3/4 cup orange juice
1 1/2 tablespoons orange juice
1 cup egg whites
1/2 teaspoon cream of tartar
5 tablespoons butter, melted
1 1/2 tablespoons heavy cream
3 cups confectioners' sugar, sifted

Directions
1. Heat oven to 325 degrees F.
2. Sift the flour, granulated sugar, baking powder, and salt together in a large bowl.
3. Make a well in the center of the flour mixture and add the oil, egg yolks, and 3/4 cup juice.
4. Whisk until smooth and set aside.
5. Beat the egg whites and cream of tartar using a mixwer set on medium-high speed until stiff peaks form.
6. Gently fold the egg whites into the batter until just combined. Pour batter into 3 round 9 inch pans. 7. Bake for 45 minutes or until a wooden skewer inserted into the middle comes out clean.
8. Invert pans over wire racks and allow to cool completely. To make the frosting:
1. Combine the butter, heavy cream and remaining 1 1/2 tablespoons orange juice.
2. Add the confectioner's sugar gradually, using a mixer set on medium speed, until fluffy. If necessary add 1 or 2 additional tablespoons of cream to adjust frosting consistency. 3. Spread frosting over the entire cake. Note:We has to make 2 batches of frosting in order to have enough for our cake.

Happy baking,
Sunny & Star