A birthday cake for the Farmer!
This cake is one of my sister's favourite
cakes that she makes for her family's
Now I know why - it's delicious.
This recipe is from a dear neighbour
that we had as kids.
Agnes was a lovely lady and my mom
appreciated her as a friend and good neighbour.
Agnes claimed that this cake
often took first prize at the local
Wellesley Fall Fair - I'm not surprised.
Orange Chiffon Cake
1 ½ Cups All-Purpose Flour
1 ½ Cups Sugar
3 tsp. Baking Powder
1 tsp. salt
½ Cup Vegetable or Salad Oil
2 Egg yolks (unbeaten)
¾ Cup cold water
1 tsp. vanilla
2 Tbsp. grated orange rind
1 Cup Egg Whites (7)
½ tsp. cream of tarter
Preheat oven to 325 degrees
Measure flour without sifting, add sugar, baking powder and salt. Stir thoroughly to blend.
Make a hollow, add in this order – oil, egg yolks, cold water, vanilla, and orange rind. Mix with electric mixer until smooth.
Measure egg whites into a large mixing bowl – add cream of tarter, blend and beat until very stiff peaks are formed.
Pour egg yolk mixture over beaten egg whites – folding gently till blended.
Pour into an ungreased 10” X 4” tube pan. Bake in slow oven for 55 minutes then increase the temperature to 350 degrees. Continue baking for another 10-15 minutes.
Cake is done when top springs back when touched lightly. Turn pan upside down resting pan on bottom of glass tumbler.
Orange Butter Icing:
¼ Cup soft butter
2 Cups Icing Sugar
1 tsp. vanilla
3 Tbsp. orange juice
½ tsp. lemon extract – optional
2 tsp. grated orange rind for flavouring
Hint - this didn't make quite enough icing so I made an extra 1/2 batch.
Thanks Evelyn, for sharing the recipe "Agnes' Orange Chiffon Cake"
It might just become the farmers favourite Birthday Cake too.
Till next time ..... enjoying the sudden turn in weather to double digit temps and sunshine!!!!