Orange Chiffon Cake
9 large eggs (will use 9 whites but only 7 yolks)
2 1/4 cups gluten free flour blend
1 cup monk fruit sugar blend (divided into 1/4 cup, 1/4 cup, and 1/2 cup)
1 tbsp baking powder
1/2 tsp salt
2 tsp dried orange peel
3/4 cup unsweetened orange juice
1/2 cup extra light olive oil
1 tsp cream of tartar
- Preheat oven to 325 degrees and put out a tube pan. You do not grease the pan for a chiffon cake.
- Separate the yolks from the whites. You will use only seven yolks for the cake. (I put the extra two yolks in a bowl and added other eggs to them the next time I made a fritatta.) Let the nine egg whites sit in a bowl to be whipped, and put the seven yolks into a large bowl.
- Mix together, the flour, 1/2 cup of the monk fruit sugar, baking powder, salt, and orange peel. Set aside.
- To the bowl with the egg yolks, add 1/4 cup of the monk fruit sugar, orange juice, and olive oil and blend well. Set aside.
- To the egg whites, add the cream of tartar and last 1/4 cup of the monk fruit sugar, and whip until the egg whites are crayon white, doubled in size, thick and airy and when you pull the whisk up, the whites form a sturdy upside down peak.
- Add the dry ingredients to the wet and blend well.
- Using a curved spatula, gently fold the egg whites in a little at a time to the batter until all the egg whites have been incorporated. This will take time. Best not to hurry the process. Just slowly fold the whites in while you think about how lovely it will be when everyone enjoys the cake. *grin*
- Using the spatula carefully put the batter into the tube pan and once all the batter is in, gently tap the pan to let the batter settle.
- Bake in the preheated oven for about 50 minutes. The cake will be puffed and golden and a toothpick inserted in the center will come out clean.
- Put the tube pan upside down. If your pan is like mine, you can just set it on the center tube. If not, you want air to be able to circulate so place at least two items opposite one another so you can balance the pan upside down with space between the pan and the counter.
- Allow the cake to cool completely. This may take several hours, depending on how warm or cool your kitchen is.
- Once completely cooled, go around the edges between the cake and the pan with a butter knife to release the cake from the pan. Be sure to do the same between the cake and middle tube. When the cake releases, you will note that the cake is crummy around the sides where it stuck to the pan and tube. I use clean fingers to gently rub the excess crumbs off the sides of the cake so it will be neater.
- Serve the cake as is with whipped cream or ice cream or frost with your favorite frosting.