Double Orange Chiffon Cake

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.