Blood Orange Olive Oil Chiffon Cake

Posted by in Recipes on Aug 31, 2012 . .

2 cups flour

4 t. baking powder
½ t. salt
1 ½ c. sugar
¾ c. Olive Cart Blood Orange oil
6 large eggs, separated
2 T. orange zest
¼ t. cream of tartar
Preheat oven to 325. In a large bowl, whisk together flour, baking powder, salt and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks zest and ¼ c. cold water; whisk batter until smooth. Using an electric mixer, beat egg-whites and cream of tartar until soft peaks form. Gradually add remaining ½ cup sugar; continue to beat until peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined .Pour batter into a 10" footed angel-food cake pan with a removable bottom; bake until a toothpick inserted comes out clean 55-60 minutes. Remove from oven; invert; still in pan onto a baking sheet. Cool, Run a knife around edge & center to release cake. Serve with whip cream.

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