Since I had such good luck with the Williams Sonoma Cake book with the carrot cake and apple cake, I decided to try a third recipe - the Orange Chiffon Cake with Orange Glaze.By the way, you may have noticed that I'm baking a lot. In fact, as I dictate this, I'm trying to make some cookies. And the truthiness is that I need to occupy the emptiness that was the Daily Show and the Colbert Report. Oh, please negotiate and end the strike! I was at physical therapy for my arms this morning and the adjacent patient (with something wrong with his shoulder) said, "I've been in the union since I was 18. I'm all for the union... but I really need my '24'."
Back to baking...I'm so tired that I'll just say - Um, not much orange flavor. The cake had 1/2 cup of fresh squeezed orange juice and orange zest, but it wasn't as orangey as I wanted. I made the glaze at work (since the damn instructions say to "serve immediately" after glazing) and that made it a bit more orangey. But I guess this whole exercise is ultimately just an excuse to go out and eat King's Hawaiian Bakery's chiffon cake! My chiffon had a nice texture, but it felt was more like an Angel Food cake with the added yolks. I need to figure out how they make theirs...and therefore I'm sure I need to eat a lot of it (research, you know).
This recipe calls for 7 egg whites and 7 egg yolks. The whites are whipped and folded into the batter. After the cake comes out of the oven, you need to invert it for an hour. I used this glass, but I need to get me a tube pan with little feet.
Photo taken at work...nothing like cake and tape dispensers!
