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Double Orange Chiffon Cake

Name: Double Orange Chiffon Cake
Prep time: 20 min
Total time: 3 h 20 min
Yield: 16
Ingredients: 5 egg yolks; 1 cup vegetable oil; 1 1/2 cups sugar; 2 1/4 cups Gold Medal™ all-purpose flour; 3 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup orange juice; 1 tablespoon grated orange peel; 5 egg whites; 1 teaspoon cream of tartar; 6 oz semisweet baking chocolate, finely chopped; 1/2 cup whipping cream, plus additional 1 to 2 tablespoons; 4 teaspoons butter; 1/2 teaspoon grated orange peel

Prep 20 min
Total 3 hr 20 min
Ingredients 14
Servings 16

Enjoy this delicious double orange chiffon cake poured with chocolate – a wonderful dessert treat.

Ingredients

Cake

5 egg yolks
1 cup vegetable oil
1 1/2 cups sugar
2 1/4 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup orange juice
1 tablespoon grated orange peel
5 egg whites
1 teaspoon cream of tartar

Chocolate-Orange Ganache

6 oz semisweet baking chocolate, finely chopped
1/2 cup whipping cream, plus additional 1 to 2 tablespoons
4 teaspoons butter
1/2 teaspoon grated orange peel

Directions

1

Heat oven to 325° F. Grease and flour 12-cup fluted tube cake pan.
2

In large bowl, beat egg yolks with electric mixer on medium speed 1 to 2 minutes or until lemon colored; add oil and sugar. Beat 2 to 3 minutes longer or until smooth. Gradually stir in flour, baking powder, salt and orange peel alternating with orange juice.
3

In additional large bowl, beat egg whites and cream of tartar with electric mixer on high speed 3 to 4 minutes or until stiff peaks form. Carefully fold into orange mixture. Pour into pan. Bake about 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
4

In medium bowl, place chocolate. In 1-quart saucepan, heat whipping cream and butter over medium heat until butter melts and mixture boils; stir in 1/2 teaspoon orange peel. Pour mixture over chocolate; stir until smooth. If chocolate mixture is too thick, add 1 tablspoon cream at a time until desired consistency. Pour over cake.

Nutrition Facts

Serving Size: 1 Serving

Calories: 390

Calories from Fat: 220

Total Fat: 24g; 37%

Saturated Fat: 8g; 41%

Trans Fat: 0g

Cholesterol: 75mg; 25%

Sodium: 160mg; 7%

Potassium: 190mg; 5%

Total Carbohydrate: 38g; 13%

Dietary Fiber: 2g; 10%

Sugars: 20g

Protein: 5g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 4%; 4%

Calcium: 8%; 8%

Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;