Name: Orange Chiffon Cake
Total time: 5 h
Ingredients: 5 large eggs , separated (see note); 1 teaspoon cream of tartar; 1 1/4 cups (8¾ ounces/248 grams) sugar; 1 1/3 cups (5⅓ ounces/151 grams) cake flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup orange juice; 1/2 cup vegetable oil; 1 tablespoon vanilla extract; 1 tablespoon grated orange zest; 3 tablespoons orange juice; 2 tablespoons cream cheese , softened; 1/2 teaspoon grated orange zest; 1 1/2 cups (6 ounces/170 grams) confectioners' sugar

Why This Recipe Works

The original recipe for Orange Chiffon Cake insisted that we beat the egg whites to very stiff peaks, but this led to pockets of cooked egg whites in the cake. We found eggs beaten to soft peaks and fortified with extra cream of tartar and sugar worked much better. Rather than wasting several egg yolks with each cake, we found we could use an equal number of whites and yolks as long as we cut back on the flour and reduced the amount of baking powder.

Before You Begin

Separate the eggs when they’re cold; it’s easier. You will need a tube pan with a removable bottom for this recipe. Our favorite, the Chicago Metallic Professional Nonstick Angel Food Cake Pan, has both a removable bottom and “feet” to support the pan while the cake cools. If your pan is footless, invert the cake onto the neck of a wine bottle to cool.

Instructions

WHIP WHITES Adjust oven rack to lower-middle position and heat oven to 325 degrees. With electric mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium- high speed until soft peaks form, about 2 minutes. With mixer running, slowly add 2 tablespoons sugar and whip until just stiff and glossy, about 1 minute; set aside.

FINISH BATTER Combine flour, remaining sugar, baking powder, and salt in large bowl. Whisk orange juice, oil, egg yolks, vanilla, and zest in medium bowl until smooth. Whisk wet mixture into flour mixture until smooth. Whisk one-third whipped egg whites into batter, then gently fold in remaining whites, 1 scoop at a time, until well combined. Scrape mixture into 16-cup ungreased tube pan.

BAKE CAKE Bake until tooth- pick inserted into center comes out clean and cracks in cake appear dry, 55 to 65 minutes. Cool, inverted, to room temperature, about 3 hours. To unmold, follow photos below.

MAKE GLAZE Whisk orange juice, cream cheese, and zest in medium bowl until smooth. Add confectioners' sugar and whisk until smooth. Pour glaze over cooled cake. Let glaze set 15 minutes. Serve.