Orange Chiffon Cake

8 each eggs
seperated, plus 1 white
2 cup cake flour
1 cups sugar
2 tsp baking powder
1 tsp salt
1 cups vegetable oil
3/4 cup fresh orange juice
3 tbsp grated orange zest
1 tsp vanilla extract
1 tsp cream of tartar
1/4 cup fresh orange juice
Zest of 1 orange
2 T lemon juice
2 T Triple Sec
1 lb confectioners' sugar
1 cup coconut
  • cake pans
  • kitchen aid stand mixer
For the Cake:
Preheat oven to 325°F. Sift flour, 3/4 cup sugar, baking powder and salt. Separate eggs. Whisk yolks, oil, juice, zest and vanilla. Whisk oil mixture into flour mixture.
Beat whites until frothy. Add cream of tartar; beat until firm. Beat in 3/4 cup sugar, 1 Tbsp. at a time, until peaks form. Fold 1/4 of whites into batter; add remaining whites.
Bake in 2 ungreased 10” cake pans, 30 minutes or until a tester comes out clean, turning half way through to ensure an even bake. Allow cake to cool for 15 minutes in pan, then run a knife around edges to remove cake. Place on a rack to cool completely.
For the Extras:
For the glaze, stir juice into sugar, mix until sugar is dissolved. Add zest and triple sec, mix to combine. Toast coconut until lightly browned and fragrant.
To Serve:
Drizzle glaze over top of cake and down sides. Sprinkle with coconut.