Laurie rasmussen's orange chiffon cake

12 servings

Ingredients

Quantity Ingredient
2 cups All-Purpose Flour, Sifted
1½ cup Sugar
1 tablespoon Baking Powder
1 teaspoon Salt
½ cup Vegetable Oil
8 Eggs -- separated
¼ cup Cold Water
2 tablespoons Orange Rind * -- grated
½ teaspoon Cream Of Tartar

Directions

* By substituting grated lemon rind for the orange, this becomes a delightful lemon chiffon cake.

* Preheat oven to 325 F.

1. Sift together the flour, sugar, baking powder and salt into a big bowl. Make a well in center. Pour in oil, egg yolks, water and rind of your choice. Beat at low speed with an electric mixer for 1 min, or until smooth.

2. In another bowl, and with clean beaters, beat the egg whites with the cream of tartar at high speed until stiff peaks form.

3. Transfer a scoop of egg white to the flour mixture, and mix it with a rubber spatula to lighten the batter. Fold in the rest of the beaten egg whites, until just blended.

4. Pour the batter into an ungreased 10-inch tube pan. Pull a table knife once thru' the batter to release any air bubbles. Bake in center of oven for 65 mins, or until top springs back when lightly touched. Invert the tube pan over the neck of a bottle to cool. When completely cooled, turn upright and remove the cake.

A prize winner from the UPPER PENINSULA STATE FAIR of Escanaba, Mich.

Fair Dates: 3rd week of August, 6 days, Tues through Sat.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-03-95 (159) Fido: Cooking

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