Orange Chiffon Cake

Directions

1. 1
   Cake:.
2. 2
   Preheat oven to 350.
3. 3
   Grease and flour 2 9x1 1/2-inch round cake pans; set aside.
4. 4
   Finely shred 1 tablespoon of peel from 1 orange.
5. 5
   Squeeze juice from 2 oranges to measure 1/2 cup juice.
6. 6
   Section remaining orange.
7. 7
   In a large mixing bowl, beat egg whites to soft peaks.
8. 8
   Gradually add 1/2 cup of the sugar, beating to stiff peaks.
9. 9
   In another large mixing bowl, combine flour, baking powder; salt, and remaining 1 cup sugar.
10. 10
    Add milk and oil to flour mixture.
11. 11
    Beat on low speed of electric mixer until combined.
12. 12
    Add juice and egg yolks; beat 1 minute.
13. 13
    Fold in egg white mixture until combined.
14. 14
    Fold in orange peel.
15. 15
    Divide batter between pans.
16. 16
    Bake for 30-35 minutes or until wooden toothpick inserted near the centers comes out clean.
17. 17
    Cool completely on wire racks; remove from pans.
18. 18
    Frost and top with orange sections.
19. 19
    Orange Fluff Frosting:
20. 20
    Shred orange peel; set aside.
21. 21
    In small pan, stir together sugar and cornstarch.
22. 22
    Stir in juice.
23. 23
    Cook over medium-low heat, stirring until mixture thickens; cook and stir 2 more minutes.
24. 24
    Remove from heat; stir in orange peel.
25. 25
    Cover; chill 1 hour.
26. 26
    Beat cream to stiff peaks; fold into chilled mixture.
27. 27
    Frost cake.