A sweet delicious cake is the perfect way to top off a Mother's Day meal. Your home-baked cake can serve as a beautiful gift to remind her how special she is. This light and airy Orange Chiffon Cake would be perfect.
6 lg. eggs, separated plus 1 additional egg white
2 1/4 c. sifted cake flour
1 1/2 c. superfine granulated sugar
1 T. baking powder
1/2 tsp. salt
1/2 c. vegetable oil
3/4 c. freshly squeezed orange juice
2 T. orange zest
1 tsp. pure vanilla extract
3/4 tsp. cream of tartar
Note: To make superfine sugar, process 1 1/2 cups granulated sugar in your food processor about 30 seconds.
1/2 c. butter
2 c. sifted confectioners' sugar
2 to 4 T. fresh orange juice
1/2 tsp. grated orange peel
Separate the eggs and place the whites in one bowl and the yolks in another. Cover with plastic wrap and bring them to room temperature (about 30 minutes).
Preheat oven to 325 degrees F. Have ready a 10-inch two piece tube pan. Do not grease pan.
Place the flour, sugar (minus 3 tablespoons), baking powder, and salt in a large mixing bowl. Beat with electric mixer until combined. Make a well in the center of the flour mixer and add the egg yolks, oil, orange juice, zest and vanilla extract. Beat about one minute or until smooth.
In a separate bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons sugar and beat until stiff peaks form. With a large rubber spatula gently fold the egg whites into the batter just until blended.
Pour the batter into the ungreased tube pan and bake for 55-60 minutes or until a wooden pick inserted in the center comes out clean. (When lightly pressed the cake will spring back). Immediately upon removing cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan. To remove from pan run a long metal spatula around the inside of the pan and center. Invert onto a serving plate.
Glaze: Melt butter in small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake.