How to make a Orange Chiffon Cake with Video Instructions, Orange and Walnut Chiffon Cake recipe

Orange and Walnuts Chiffon Cake Printable recipe \| Video
Preparation:
This recipe uses a 10-inch tube pan Have all ingredients about 70°F (21°C). Preheat oven to 325°F (165°C).
Making a cake:
1. Sift twice:
	1 1/2 cup sifted cake flour (195 grams) 1 teaspoons double-acting baking powder 2/3 teaspoon salt
2. Beat 6 egg yolks in a large bowl until pale. Gradually add and beat:
	1/3 cup sugar
3. Fold in and beat:
	1/2 cup + 1 tablespoon vegetable oil 3/4 cup freshly squeezed orange juice (about 2 or 3 oranges) 2 orange zest (about 2 tablespoons) 2 teaspoon vanilla
4. Add the dry ingredients all at once and beat until smooth:

5. In a separate bowl, beat until somewhat foamy:
	8 egg whites
6. Add 1/3 cup sugar gradually and continue to beat until soft peaks form. Be careful not to over-beat the egg whites, because if they become too stiff and dry it becomes harder to blend in the yolk mixture in the next step.
	1/3 cup sugar
7. Add 1/4 of the egg whites into the flour and yolk mixture with a spatula or wire whisk , not with an electric beater. Mix gently until the color is uniform. Add the rest of the egg whites and fold in just until blended. Over-mixing will cause deflation of the batter.

8. Pour the batter into an un greased 10-inch tube pan and bake at 325°F (165°C) for 1 hour or until a wooden skewer inserted into the center of the cake comes out clean. Immediately after removing the cake from the oven invert the pan and place on a bottle or flat surface.

9. Let the cake cool completely before removing from pan.

Making glaze:
1. Place on top of the cake:
	2/3 cup toasted chopped walnuts (60 g) 2 tablespoons chopped orange peel (optional)
2. In a small pan put together and heat at lowest or in the top of a double boiler over simmering water for about 3 minutes:
	1 cup powdered (confectioners or icing) sugar 2 teaspoons melted butter 2 orange zest (about 2 tablespoons) 2 tablespoons freshly squeezed orange juice
3. Remove from heat and add:
	1 tablespoon Grand Marnier (or orange liquor)
4. Beat until smooth and syrupy. Pour immediately over the cake before the glaze becomes hard. If it does become too hard, add a very small amount of water to the right consistency.

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Orange and Walnuts Chiffon Cake