This recipe is for a cake that is made with orange chiffon cake mix, fresh strawberries, and whipped cream. The cake is then topped with more strawberries and whipped cream.
Preheat oven to 325 deg.
Sift flour, sugar, baking powder and salt intomedium sized mixing bowl.
Grate rind of oranges and set aside.
Make a wellin center of dry ingredients and into it place, in order: oil, egg yolks
Squeeze
Add to egg yolk mixture.
Beat until smooth.
Inlarge bowl beat egg whites and cream of tartar until very stiff peaks form.
Gradually pour egg yolk mixture over egg whites, folding gently until thetwo mixtures are incorporated.
Pour batter into ungreased 10-in.
tube pan.
Bake until long skewer inserted in thickest part comes out clean (1 hr.
to70 min.
).
Invert pan and suspend on funnel or bottle to cool.
With thinspatula, gently loosen side and bottom of cake; invert it onto servingplate.
To serve, top with whipped cream and strawberries.
Serves 8 to 10.
Ingredients
Directions
Preheat oven to 325 deg.
Sift flour, sugar, baking powder and salt intomedium sized mixing bowl.
Grate rind of oranges and set aside.
Make a wellin center of dry ingredients and into it place, in order: oil, egg yolks
Squeeze
Add to egg yolk mixture.
Beat until smooth.
Inlarge bowl beat egg whites and cream of tartar until very stiff peaks form.
Gradually pour egg yolk mixture over egg whites, folding gently until thetwo mixtures are incorporated.
Pour batter into ungreased 10-in.
tube pan.
Bake until long skewer inserted in thickest part comes out clean (1 hr.
to70 min.
).
Invert pan and suspend on funnel or bottle to cool.
With thinspatula, gently loosen side and bottom of cake; invert it onto servingplate.
To serve, top with whipped cream and strawberries.
Serves 8 to 10.
