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Recipe Name: Almond Orange Chiffon Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 16

1 1/2 Cup(s) Granulated Sugar
1/2 Cup(s) Ground almonds
1 Tablespoon(s) Baking Powder
1/4 Teaspoon(s) Salt
1/2 Cup(s) COOKING OIL
7 Egg yolks
1 Tablespoon(s) Finely shredded orange peel
set aside
3/4 Cup(s) Orange juice
1/2 Teaspoon(s) Almond extract
7 Egg whites
1/2 Teaspoon(s) Cream Of Tartar
Orange Whipped Cream
1/4 Cup(s) Sliced Almonds, Toasted
In a large mixing bowl stir together flour, sugar, ground almonds,
baking powder, and salt. Make a well in the center of dry mixture.
Then add cooking oil, egg yolks, orange juice, and almond extract.
Beat with an electric mixer on low to medium speed until combined.
Then beat on high speed for 5 minutes or until satin smooth. Fold in
orange peel. Set batter aside. Thoroughly wash beaters. In a very
large mixing bowl beat egg whites and cream of tartar on medium speed
until stiff peaks form (tips stand straight). Then pour batter in a
thin stream over beaten egg whites and gently fold in. Pour batter
into an ungreased 10 inch tube pan, spreading evenly. Bake in a 325
oven 60-65 minutes or until top springs back when lightly touched.
Immediately invert cake in pan. Cool completely. Loosen sides of cake
from pan. Remove from pan. Cut the cake into 3 layers. Place bottom
layer on a serving plate. Spread with about 1 cup Orange Whipped Cream
Frosting. Top with second layer and 1 cup of the frosting. Add top
layer. Frost top and sides of cake with remianing frosting. Sprinkle
top with toasted almonds. Cover and store in the refrigerator and use
within 2 days. Makes 16 servings. Orange Whipped Cream Frosting: In a
glass measuring cup combine 3 tablespoons cold water and 1 1/2
teaspoons unflavored gelatin. Let stand 2 minutes. In a saucepan bring
about 2 inches water to boiling. Place measuring cup in saucepan of
boiling water. Heat and stir 1 minute or until gelatin is dissolved.
Remove from saucepan; cool slightly. In a mixing bowl beat 3 cups
whipping cream, 1 1/2 cups sifted powdered sugar, and 3 tablespoons
orange liquer if desired, with an electric mixer on medium speed while
gradually drizzling the gelatin over the cream mixture. Continue
beating untill stiff peaks form. Fold in 2 teaspoons finely shredded
orange peel. Recipe by: Unknown Cookbook Posted to MC-Recipe Digest
V1 #838 by on Oct 12, 1997

Nutrition (calculated from recipe ingredients)
Calories: 399
Calories From Fat: 150
Total Fat: 17g
Cholesterol: 78.8mg
Sodium: 209.6mg
Potassium: 147.9mg
Carbohydrates: 56.7g
Fiber: 1.1g
Sugar: 38.4g
Protein: 5.8g

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