Basil Chiffon Cake
Cake ingredients:
2 1/4 c. cake flour
1 1/2 c. sugar, divided
1 T. baking powder
1/2 t. salt
1/2 c. The Tasteful Olive Basil pressato olive oil
7 large egg yolks
3/4 c. orange juice
2 T. orange zest
2 t. vanilla extract
9 large egg whites
1 t. cream of tartar
Glaze ingredients:
1 c. powdered sugar
1-3 T. The Tasteful Olive Sicilian Lemon white balsamic vinegar
Lemon zest
For the cake:
In a large bowl, sift together flour, 3/4 C sugar, baking powder and salt. In a medium bowl, mix together the olive oil, egg yolks, orange juice, orange zest, and vanilla then add to flour mixture. Whisk until smooth.
Beat egg whites and cream of tartar in a large bowl until stiff peaks form then add remaining 3/4 c. sugar, and continue beating until glossy.
Fold the egg whites/sugar mixture into the batter in 3 stages. Place in a 10" tube pan. Bake at 325 F for 1 hour. Invert and cool.
For the glaze:
In a medium bowl, whisk together powdered sugar with the balsamic (start with 1 T. and add more as needed), then drizzle over the cake. Grate lemon zest over the glaze.
Author: Chef Trevor Thomas
