Orange Chiffon Cake

I love this cake. First of all it was a favourite of my mother's. She may have gotten the recipe from an old neighbour of ours - I really couldn't say. All I know is that it is light, full of orange flavour and wonderful as dessert after a heavy meal. This recipe was one of the first I copied into my recipe binder back in high school. It bakes up best in a 9" tube pan - it won't look as nice if baked in an angelfood pan. I found mine at a garage sale but I'm sure you could buy one in a specialty kitchen store.
I also get to use two of my favourite tools - a new one to me - a zester and an old one from Mom, a juicer.

1 1/4 cup sifted cake flour

1/3 cup fresh orange juice
3/4 cup granulated sugar

3 egg yolks
2 tsp. baking powder

1 Tbsp. grated orange rind
1/2 tsp. salt

1/4 cup vegetable oil

3 egg whites
1/4 tsp. cream of tartar

Sift dry ingredients in a medium sized bowl. Make a well and add in order,
oil, orange juice, egg yolks and orange rind. Beat with a spoon until smooth.

In another bowl, beat egg whites and cream of tartar until stiff peaks form.
Fold into orange batter. Pour into 8 or 9 inch ungreased tube pan.
Bake at 325˚ F for about 1/2 hour or top springs back when touched lightly.
Immediately invert and suspend so that cake surface does not touch anything. Cool completely.

Remove from pan. Fill with orange filling and ice with 7-minute frosting or use the pudding cream variation below.

Orange filling
1 1/2 cups boiling water

grated rind of 1 orange
2/3 cup sugar

1/2 cup orange juice
6 level Tbsp. flour

2 egg yolks

1 Tbsp. lemon juice
pinch of salt

2 Tbsp. butter

Sift sugar flour and salt. In the top of a double boiler, add boiling water to sifted dry ingredients a little at a time, stirring between additions. Mix well. Cook until thickened, stirring constantly.
When thick, cover saucepan and cook for 20 minutes.
Beat egg yolks slightly, add a little of the hot mixture to the egg yolks, stirring constantly. Continue adding hot mixture, a little at a time. Return to double boiler and stir for 2 minutes. Remove from heat, add orange juice and rind and butter and mix well.

Orange Pudding Cream

Mix 1 cup orange juice with 1 pkg. vanilla instant pudding.

Blend well and let stand while you whip 1-1 1/2 cups whipping cream.

Fold pudding into whipped cream.

Cut cake into one or more layers.

To assemble cake, spread 2 Tbsp. orange marmalade between each layer and cover marmalade with some of the pudding cream.

Then ice top and sides of cake with the remaining pudding cream.

Sprinkle with grated orange rind or toasted coconut. Refrigerate until serving.