ORANGE CHIFFON CAKE - Posh Cakes from VINTAGE CAKES

FOR THE CAKE:
6 eggs, separated, plus 2 egg whites
230g plain flour
10g baking powder
1 teaspoon salt
200g white caster sugar9 in two 150g batches0
125ml light, mild vegetable oil 9 such as sunflower or light olive oil) 
Finely grated orange zest 
150ml squeezed orange juice.
1 teaspoon cream of tartar
1 teaspoon vanilla extract.

FOR THE GLAZE:
600g icing sugar
75g butter, melted
Orange juice 2-3 

YOU WILL NEED:
a24cm two-piece Angel Food Cake tin ( also called a " tube tin") Or a 24 cm round deep cake tin, Ungreased.   
Makes 1 very large cake ( serves 16-20 )

1. Preheat the oven to 160 C
2. Put the 6 egg yolks into a small bowl, and 8 egg whites into a bowl large enough for whisking. Sift the flour, baking powder and salt into a large mixing bowl. Add half the caster sugar and mix well to combine. make a well in the centre bowl and add the oil, egg yolks, orange zest and orange juice. Beat well with an electric mixer or wooden spoon for 1 minute until completely smooth.  
3. Whisk the egg whites until gentle peaks form. Gradually add the remaining caster sugar, the cream of tartar and the vanilla extract, whisking until the mixture is smooth, glossy and softly peaking. Spoon half the whisked egg whites into the sponge batter and fold in gently with a large metal spoon. And the remaining egg whites and continue to fold in until combined. Pour the very light batter into the prepared tin and gently smooth the top with a spoon or spatula.
4. Bake in the preheated oven for 50-55 minutes, by which time the cake should have risen enormously. It should be golden brown on top and is done when a metal skewer or sharp knife inserted into the centre of the cake comes out clean. Make sure you have a wire rack ready and waiting when you take the cake out  of the  oven.
5. When cake is done, take them out from the oven and immediately invert the tin into a wire rack. Leave it for 1-2 hours to cool it down.When the cake is cool run a palette knife round the edge of the cake to loosen and gently ease the cake out of the tin . Handle with care as the sponge is very light and fluffy.

 
To make the glaze -   

• Sift the icing sugar
• add the melted butter
• Mix well
• gradually add your orange juice.
• Until you have smooth and lightly runny glaze.
• Pour and spread with your spatula.
• Let it run down the sides and let it set for 30 minutes.

STORAGE: CAKE CAN BE MADE A DAY IN ADVANCE AS IT SPONGY DAMPNESS ENSURES IT KEEPS WELL. STORE IT IN CAKE CONTAINER IT WILL BE FINE FOR 2 DAYS AFTER MAKING OR 1 WEEK IN FRIDGE.