Orange Glazed Chiffon Cake

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1 1/3 cups All-purpose flour
  • 15/16 cup Almond breeze almondmilk cashewmilk blend (plain or vanilla
  • 2 tsp Baking powder
  • 1 1/2 cups Confectioners' sugar
  • 1/2 tsp Cream of tartar
  • 1 1/3 cups Granulated sugar
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Other

  • 1 tablespoon orange zest (about 1 orange

Found on bakedbyanintrovert.com

Description

Directions

• Adjust the oven rack to the lower-middle position and preheat the oven to 325ºF.
• In a large bowl, beat the egg whites and cream of tartar together with an electric mixer on medium speed until foamy. Gradually add the 2 tablespoons of sugar while the mixer is running. Turn the mixer up to high speed and whip the egg whites to stiff peaks. Set aside.
• In a separate mixing bowl, beat the remaining sugar and coconut oil together with an electric mixer on medium-low speed until well combined, about 3 minutes. Beat in the egg yolks, one at a time, mixing well after each addition. Beat in the vanilla. In a small bowl, combine the flour, baking powder, and salt. Stir with a whisk. Add half of the flour to the sugar mixture. With the mixer running on low speed, pour in the almondmilk cashewmilk. Add the remaining flour and mix until combined. Gently whisk 1/3 of the egg whites into the batter. Using a rubber spatula, gently fold in the remaining egg whites until well combined.
• Pour the batter into an ungreased 16-cup tube pan and bake for 45 to 50 minutes or until a toothpick inserted into the center comes out with only a few dry crumbs attached.
• Turn the pan upside down to cool completely. Once cooled, run a knife around the outer edge of the cake to loosen it from the pan. Gently remove the cake by lifting the tube. Run a knife under the bottom of the cake to loosen it and carefully invert the cake onto a serving platter. Drizzle with glaze.
• Whisk all the ingredients together until smooth.