I am not a dessert person. But I do love, love, love the orange chiffon cake at Gayle's Bakery. However, I can't be trekking the hour plus drive to Capitola when I'm craving that fluffy citrusy slice. And so I took it upon myself to check out the bakery's cookbook from the public library and made a point of buying a couple oranges in order to bake that cake.
The batter is fairly easy. I broke a lot of eggs...
...and of course, whipped the egg whites separately before folding it in with the beaten egg yolks and oil and zest and orange juice.
If I recall rightly, I mixed all-purpose flour, baking soda, baking powder, sugar and salt (but the recipe didn't call for cream of tartar like other chiffon or angel food cake recipes I've seen), and the batter was voluminous. Too much for my bundt cake pan.
The glaze also called for butter. I think I would have preferred just confectioner's sugar and fresh orange juice.
Really it was frosting, not glaze. However, the cake was delish. And I ordered myself an angel food cake pan for the next orange chiffon cake and plan to use another recipe.
