Orange Chiffon Cake


8 large eggs, separated
1/2 tsp (2 mL) cream of tartar
1/2 cup (125 mL) sugar
2 cups (500 mL) flour
1 cup (250 mL) sugar
1 Tbsp (15 mL) baking powder
1 tsp (5 mL) salt
3/4 cup (175 mL) orange juice
1/2 cup (125 mL) canola oil
3 Tbsp (50 mL) grated orange rind


Preheat oven to 325°F (160°C). In a large bowl with mixer on high, beat egg whites and cream of tartar into soft peaks. Gradually add the 1/2 cup (125 mL) sugar, 2 Tbsp (25 mL) at a time, until stiff peaks form. In large mixing bowl, beat together flour, 1 cup (125 mL) sugar, baking powder and salt. Beat in orange juice, oil, 5 egg yolks and orange rind. Fold in beaten egg whites. Pour batter into 10-inch (25 cm) ungreased tube pan. Bake 1 1/4 hours, or until top springs back when lightly touched. Invert to cool.

Fluffy Orange Frosting
1 jar (12 ounces/375 mL) orange marmalade
2 eggs, separated
1/2 tsp (2 mL) vanilla
10 drops yellow food colouring*
2/3 cup (160 mL) Shredded coconut
16 Jelly beans

In a medium saucepan, heat orange marmalade to boiling. In large mixing bowl, beat egg whites, vanilla, and food colouring until stiff peaks form. Slowly pour in hot marmalade beating until stiff, about 8 minutes. Frost top and sides of cake. Arrange shredded coconut to form nests and place jelly bean eggs in center.

Servings: 1 cake = 16 slices
Tip: With the extra leftover egg yolks, try making a hollandaise sauce. See the recipe here.

Nutrients per serving:

Calories: 344.5
Protein: 5.0 g
Carbohydrate: 60.0 g
Fat: 10.3 g

*food colouring is not included in nutrient analysis