Orange Fluff Cake (like a chiffon)

Submitted by: jej
Last Updated: 3/2/2006

I first made this simple cake when I had very few options for ingredients... we were living in Valladolid, Spain for a little over a year. To make baking even more difficult, the city gas that fed our oven was very fickle, and I'd never know if it would maintain a constant heat long enough to bake anything. (I learned the hard way NEVER to try baking at night!) But this wondrous little cake came out perfectly every time, and was so delicious.

6 eggs separated
1/2 teaspoon salt
1-1/2 cups sugar
1/2 cup orange juice
1 tablespoon lemon juice
1-1/2 cups flour
1 teaspoon baking powder

1. Add salt to egg whites and beat stiff. Then add 3/4 cup sugar slowly.

2. Beat egg yolks well, add 3/4 cup sugar gradually, also juices, sifted flour and baking powder.

3. Fold in egg whites.

4. Bake in angel food pan. Bake at 325?F. for 1 hour.

[NOTE: This is equally good plain, glazed or frosted with your favorite frosting. I would suggest making the Miracle Frosting (posted), substituting orange juice for the water. If a simple but elegant glaze is preferred, mix confectioners' sugar (use cane only) with a bit of orange juice to make it of the right consistency. Happy eating! 😉 ]