| FROSTED ORANGE CHIFFON CAKE |
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Preparation Time: About 20 minutes Baking Time: 25 to 30 minutes 2 egg whites 1/3 cup granulated sugar 1-3/4 cups cake flour 1 cup granulated sugar 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon grated orange peel 1/2 cup orange juice 1/2 cup milk 1/2 cup CRISCO SIMPLE MEASURES™ Oil 2 egg yolks 4 cups confectioners' sugar 1/4 cup Butter Flavor CRISCO all-vegetable shortening or 1/4 Butter Flavor CRISCO Stick 1/2 teaspoon grated orange peel 1/3 cup orange juice For cake, heat oven to 350ºF. Grease and flour two 8-inch round cake pans. Beat egg whites with 1/3 cup granulated sugar in small bowl until thick and glossy but not stiff. Combine flour, 1 cup granulated sugar, baking powder and salt in large bowl. Add orange peel, orange juice, milk, Crisco Oil and egg yolks. Mix at medium speed minutes, scraping bottom and sides of bowl often. Fold egg whites into batter until well blended. Pour into pans. Bake at 350ºF for 25 to 30 minutes or until center springs back when touched lightly and wooden pick inserted in center comes out clean. Cool 10 to 20 minutes. Remove from pans. Cool completely. For frosting, combine confectioners' sugar, Butter Flavor Crisco Shortening and orange peel in medium bowl. Add orange juice gradually, beating until smooth and of desired consistency. Use to fill and frost cake. |
