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Orange Chiffon Cake
Serving Size : 16

5 egg whites
1/2 teaspoon cream of tartar
1 package yellow cake mix
3 egg yolks
3/4 cup orange juice
1/2 cup vegetable oil
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon grated orange peel

2 cups confectioners' sugar
3 tablespoons orange juice

Heat oven to 325 degrees.

Place the egg whites and cream of tartar in a medium bowl. Beat on
high speed until stiff peaks form, about 2-3 minutes.

Place cake mix, egg yolks, orange juice, oil, orange juice concentrate
and orange peel in large bowl. Beat on low speed 1 minute. Stop.
Scrape down sides of bowl with rubber spatula. Increase speed to
medium. Beat 2 minutes. Batter should look well blended.

Turn beaten egg white out on top of batter. fold whites into batter
until mixture is light but well combined. Pour batter into ungreased
10" tube pan, smoothing top.

Bake for 45-50 minutes or until golden brown and top of cake springs
back when lightly pressed with tip of finger. Remove pan from oven
and immediately turn upside down on the neck of a glass bottle to
cool for 1 hour. run long, sharp knife around edge of cake. Invert
onto wire rack. then invert again onto serving platter, right side

Place confectioners' sugar and orange juice in medium bowl. Beat
on low speed 1 minutes. Spread glaze over top and sides of cake.
Let glaze set for 20 minutes. Slice and serve.


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