Orange Chiffon Cake

Yield: 9 servings

Ingredients

• 4 eggs
• 1 cup granulated sugar
• 1/2 cup butter, softened
• 1/2 cup orange juice
• 2 teaspoons lemon peel
• 1 teaspoon baking powder
• 1 cup all-purpose or unbleached flour
• 1/4 cup chopped almonds
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon

Instructions

1. Heat oven to 350 degrees F.
2. In small bowl, beat egg whites until soft peaks form; set aside.
3. In large bowl, cream 1 cup sugar and butter until light and fluffy.
4. Add orange juice, lemon peel and egg yolks; beat for 2 minutes at medium speed.
5. Lightly spoon flour into measuring cup; level off. Gradually blend in flour and baking powder at low speed until well mixed.
6. By hand, fold in beaten egg whites.
7. Pour into ungreased 9-inch square or 11 x 7-inch pan.
8. In small bowl, combine almonds, 2 tablespoons sugar and cinnamon; sprinkle over batter.
9. Bake at 350 degrees F for 25 to 35 minutes or until a wooden pick inserted in center comes out clean.
10. Serve warm or cool.