Frosted Orange Chiffon Cake

Prep Time: 20 minutes
Bake Time: 30 minutes
Yield: makes 1 8-inch layer cake

Ingredients:

CAKE
Crisco® Flour No-Stick Spray
2 egg whites
1/3 cup granulated sugar
3/4 cup Pillsbury SOFTASILK® Cake Flour
1 tbsp. baking powder
1 tsp. salt
1 tsp. grated orange peel
1/2 cup orange juice
1/2 cup milk
1/2 cup Crisco® Pure Canola Oil
2 egg yolks

FROSTING
4 cups confectioners sugar
1/4 cup Crisco® Butter Shortening
or 1/4 stick Crisco® Butter Shortening Sticks
1/2 tsp. grated orange peel
1/3 cup orange juice plus more as needed

Preparation Directions:

CAKE
1. Heat oven to 350°F. Spray two 8-inch round cake pans with Crisco Flour Spray; set aside.

2. In the bowl of an electric mixer beat egg whites with 1/3 cup granulated sugar until thick and glossy but not stiff; transfer to another bowl.

3. In the mixer bowl combine cake flour, 1 cup granulated sugar, baking powder and salt. Add orange peel, orange juice, milk, Crisco Oil and egg yolks; beat at medium speed for 2 minutes, scraping bottom and sides of bowl often. Fold egg whites into batter until well blended. Pour batter into prepared pans.

4. Bake 25 to 30 minutes or until center springs back when touched lightly and wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely.

FROSTING
1. In the bowl of an electric mixer combine confectioners' sugar, Butter Flavor Crisco Shortening and orange peel.

2. Add orange juice gradually, beating until smooth and of desired consistency. Add more orange juice as needed. Use to fill and frost cake.