Orange Chiffon Cake Topped with Sugar Icing and Orange Zest

Who doesn't love Cakes! If you enjoy eating them, you might as well consider Baking one for a Change! Surprise your family and friends with this moist and delicate orange chiffon cake, serve with  fresh orange twists, and for a sweet finishing touch, top with sugar icing and some orange zests. The recipe is quite easy and calls for:

Ingredients:

Cake Batter:

• 2 1/4 Cups of cake flour.
• 1 1/2 Cups of granulated sugar.
• 8 Large eggs + egg whites of 1 egg (room temperature).
• 1/2 Cup of vegetable oil.
• 3/4 Cup of orange juice (fresh).
• 2 tsp of baking powder.
• 1 tsp of lemon juice.
• 1 tsp of pure vanilla extract.
• 1/2 tsp of salt.
• 3 tbsp of orange zest (grated).

Frosting:

•  4 Cups of confectioner sugar.
• 1/2 orange juice.

Garnish:

• Orange zests.
• Orange twists.

Directions:

1. Preheat Oven to 325 F.
2. In a large mixing bowl, sift 2 1/4 cups of flour, 3/4 cup of sugar, 2 tsp of baking powder, 1/2 tsp of salt.
3. In another bowl, separate 9 eggs (yolks from whites).
4. Whisk 8 egg yolks, 1/2 cup of vegetable oil, 3/4 cup of fresh orange juice, 3 tbsp of grated orange zests, 1 tsp of vanilla extract, and then whisk the yolks mixture into the flour mixture.
5. In a bowl of electric mixer, beat 9 egg whites until foamy. Add 1 tsp of lemon juice to the Whites and beat in until firm.
6. Add the remaining 3/4 cup of sugar the whites' mixture; one tablespoon at a time till peaks form.
7. Add 1/4 of whites' mixture to the cake batter and fold in. Add the remaining whites and fold in until well incorporated.
8. Pour the cake batter in a non-greased 10 inch tub pan and bake for 70 minutes. The cake should be done when the tester comes out clean.
9. When the cake is done, invert the cake pan over neck of a bottle to cool.
10. Once cooled, gently run a knife around the edges to remove the cake from the pan. Place on  a wire rack to cool completely.
11. Meanwhile, prepare the sugar icing by adding 1/2 cup of fresh orange juice to 4 cups of confectioner sugar and stir until well incorporated. Drizzle the icing on top of the cake and down sides. Garnish with orange zests and twists and then serve.