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Julie Gonzalez's Orange chiffon cake

Julie Gonzalez's Orange chiffon cake

2 1/4 cups sifted cake flour

1 1/2 cups sugar, divided

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon grated fresh orange peel

2/3 cup water

1/2 cup extra virgin olive oil

5 large eggs, separated

2 large eggs

2 tablespoons fresh orange juice

1 teaspoon cream of tartar

Glaze:

1 1/2 cups sifted powdered sugar

3-4 tablespoons fresh orange juice

Preheat oven to 325 degrees.

In a large bowl, sift together flour, 1 1/4 cups of the sugar, baking powder, and salt. Mix in orange peel. Make a wide well in the center of the bowl; then add water, olive oil, egg yolks, whole eggs, and orange juice. Mix until smooth.

In a separate large bowl, beat egg whites at a medium speed with electric beaters until foamy, like soap suds. Add and beat in cream of tartar and remaining 1/4 cup of sugar. Gradually increase speed and beat to very stiff peaks. Gently fold whites into yolk mixture until smooth.

Pour batter into an ungreased 10-inch tube or angel food cake pan. Bake 55 to 60 minutes. Immediately invert pan and let cool completely. Run metal spatula or thin knife around the side of the tube pan. Invert pan and remove cake. Turn cake upright on serving plate.

To make glaze: In a bowl, whisk sugar and orange juice together until smooth. Pour glaze over top of cake and let it drip down sides. Let stand until glaze sets. Yield: 12 servings.