Here we are in the middle of a beautiful spring. The grass is rampant, the front field hosts a herd of deer in the evenings, and the outdoors beckons. While walking today I heard the cries of eaglets, searched and found the large nest in the top of a nearby Douglas Fir. On our daily hike with the dogs, we found tiny Fairyslippers in the dappled light.
We start to eat lighter foods, the grill gets cleaned up and ready for a season of easy, fresh eating. So as we enter the season of great salads, and al fresco (in the fresh air) dining, it’s nice to know we can still enjoy baking that compliments these lighter meals.
Chiffon cake is so light, and the orange and lemon flavours in this recipe go well with the season. Of course, they also go well with the deep dark days of winter that can use a little cheering up! Keep it on file, and make it when you need a little something to brighten your day.Click here for printable version.
2 c flour
1½ c sugar
1 T baking powder
¼ t salt
¾ c orange juice
½ c vegetable oil
2 t vanilla extract
zest of an orange, chopped finely
zest of a lemon, chopped finely
½ t cream of tartar
Separate the eggs.
In another bowl, beat the egg yolks until thick and lemon-colored. Beat in the orange juice, oil, vanilla, and 1 level tablespoon of each zest (any remainder will be used in the glaze).
Pour the blended liquids into the dry ingredients and stir thoroughly with a wooden spoon until smooth.
Using a sharp, somewhat flexible knife, loosen the cake from the sides of pan.
4 T melted butter
2 c icing sugar, sifted
4 T orange juice, room temperature
Spread evenly over the top of the cake, letting it run down the sides evenly.