This cake is wonderfully light, and has a great orange/lemon compliment flavor.
The normal chiffon cake is suppose to be made in a bundt pan, however we decided to make it into a 'jelly roll' and have a little fun. You could also fill this one up with a lemon curd... and it would equally as great!
8oz cake flour, sifted
12oz granulated sugar
1 tbsp baking powder
1 tsp salt
4 fl oz vegetable oil
6 egg yolks
2 fl oz water, cool
4 fl oz, orange juice
1 tbsp orange zest, fine grated
2 tbsp vanilla extract
8 egg whites
Sift together flour, 6oz of sugar, baking powder and salt.
Mix together oil, yolks, water, orange juice, orange zest and vanilla. Add to flour.
Beat egg whites until foamy. Slowly beat in remaining sugar.
Stir 1/3 of egg whites into batter. Fold in remaining whites.
Pour mixture into parchment lined baking sheet or jelly roll pan.
Bake on 325 for about 8-10 minutes.
Allow to cool (can place in refrigerator overnight).
Line the entire top of cake with chantilly cream.
Roll cake, sprinkle with powder sugar, slice and enjoy.