So there were actual oranges in this week's cake, which was a nice change from last week's puree. Orange Chiffon Cake is a variation of Angel Food Cake, the difference being that Angel Food is lighter and has no levening agents (baking powder) - it's simply whipped egg whites and sugar mixed with vanilla and a mixture of cake flour and icing sugar. Orange Chiffon incorporates all this plus baking powder, orange zest, the egg yolks, water and vegetable oil.
I want to pretend that my whole week wouldn't have been ruined if my cake fell, but I would be lying. Apparently, if your bowl and whip aren't completely clean and without a speck of oil, whipping the egg whites (mixed with a bit of cream of tarter) could result in a total catastrophe! But all went well. The sugar content in these is high enough that there's no need to refrigerate them - they should last a week on your kitchen counter, which is a little alarming.
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