Orange Chiffon Cake with Orange Glaze

Last February was the celebration of the Chinese New Year.  I bought 13 oranges for good luck for the coming year. As to the number 13, I have no idea because the superstitious people perceive this number as not a good one and the color orange I guess is auspicious to the Chinese during this holiday.

Note: This cake can be drizzled with orange glaze or covered with the Seven Minute Frosting. 

Prepare a tube pan (this pan is usally used for chiffon cakes).

Pre-heat oven to 325 degrees Fahrenheit.

Cake

2 1/4 cups sifted cake flour

1 1/4 cups sugar

1 tablespoon baking powder

1 teaspoon salt

1/c cup vegetable oil

3/4 cup orange juice or water

7 egg yolks

1 teaspoon orange extract 

1 teaspoon vanilla

1 cup egg whites

1/2 cup sugar

Note: if you are using 3/4 cup water instead of orange juice make the orange extract

         2 1/2 teaspoons instead of 1 teaspoon 

Sift together the first 4 ingredients and put in a bowl. Make a well in the center and add the

following: oil, yolks, orange juice or water, orange extract and vanilla. Beat with a wire

whisk until smooth. Pass thru a strainer to make sure the mixture is lump free. Set aside.

Beat egg whites until stiff but not dry. Pour yolk mixture very thins tream into the egg whites.

With a rubber spatula, fold gently until well incorporated. Pout onto ungreased tube pan.

Bake for 45 minutes or when cake tester comes out clean.

Turn over in a plate and let cool.

Orange Glaze

1 cup sifted powdered sugar

1 tablespoon orange juice concentrate

Mix. Drizzle on the cake.

or you can cover with

Seven Minute Frosting

3/4 cup sugar

1 tbsp light corn syrup

2 tbps water

3 egg whites.

Mix all ingredients and put on top of double boiler.

get a candy thermmometer and wait till it reaches 160 fahrenehit..

mix with high speed of electric mixer on top of double boiler...

when fluffy remove from heat...and beat some more...