Orange Chiffon Cake

2 cups flour
4 t. baking powder
½ t. salt
1 ½ c. sugar
¾ c. OLIVE MILL Blood Orange oil
6 large eggs, separated
2 T. orange zest
¼ t. cream of tartar
Preheat oven to 325. In a large bowl, whisk together flour, baking powder, salt and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks zest and ¼ c. cold water; whisk batter until smooth. Using an electric mixer, beat egg-whites and cream of tartar until soft peaks form. Gradually add remaining ½ cup sugar; continue to beat until peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined .Pour batter into a 10" footed angel-food cake pan with a removable bottom; bake until a toothpick inserted comes out clean 55-60 minutes. Remove from oven; invert; still in pan onto a baking sheet. Cool completely. Run a knife around edge and center to release cake. Serve with whip cream.


Blood Orange Extra Virgin Olive Oil

Blood oranges are crushed with olives to make this wonderful oil from California. This oils light, crisp orange flavor is great on salads in vinaigrettes and Asian cooking. Use this on salmon fillets or to saut
$16.50
Available