Recipe: Orange Chiffon Cake with Pineapple Glaze (tube pan)

ORANGE CHIFFON CAKE WITH PINEAPPLE GLAZE

2 cups Swans Down Cake Flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
6 large eggs, separated
3/4 cup water
2 tablespoons freshly grated orange zest
1/2 teaspoon cream of tartar
Pineapple Glaze (recipe follows)

Preheat oven to 325 degrees F. Grease a 10-inch tube pan.

In a large bowl sift together flour, sugar, baking powder, and salt. Make a well in the center and add oil, egg yolks (reserve whites), water, and zest and stir until combined well.

In another bowl with an electric mixer beat egg whites with cream of tartar until very stiff. With a rubber spatula gently fold egg whites into batter until blended well (do not stir or beat). Pour batter into prepared pan.

Bake 1 hour and 10 minutes, or until cake springs back when pressed lightly. Invert cake onto rack and cool 1 hour.

Run a thin knife around sides and center tube of pan and unmold. Spread glaze on top of warm cake.

PINEAPPLE GLAZE

1 1/2 cups sifted confectioners' sugar
1/4 cup frozen pineapple juice concentrate, at room temperature
1 teaspoon fresh orange juice

In a bowl with an electric mixer beat together all ingredients until smooth. Adjust flavor and consistency by adding more sugar or juice if desired.

Makes 1 (10-inch) tube cake
Source: Recipe booklet: Celebrate the Seasons with Swans Down (Swans Down Cake Flour)