Orange Chiffon Cake - cooking recipe

Ingredients

1 cup all-purpose flour
1/3 cup cornstarch
1 tbsp baking powder
1 cup granulated sugar
6 None large separated eggs, plus 1 egg white
3/4 cup orange juice
2 None oranges, zested, a little reserved for garnish
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 tsp cream of tartar
-1 None Icing
1/2 cup powdered sugar
1 1/2 tbsp melted butter
1 tbsp lemon juice

Preparation

Preheat oven to 350\u00b0F. Line an 8 inch angel food cake pan with parchment paper.
Sift flour, cornstarch, baking powder and 1/2 tsp salt into a large bowl. Stir in 3/4 cup sugar.
Whisk together egg yolks, orange juice, orange zest, oil and vanilla. Mix into flour mixture and stir until combined.
Whip egg whites until foamy. Add cream of tartar and beat to soft peaks. Gradually add remaining sugar, beating until stiff and glossy. Fold into batter until combined. Transfer to prepared pan and bake for 50-60 mins, until a skewer inserted in the center comes out clean. Invert onto a wire rack, leaving cake in its pan. Let cool for 1 hour 30 mins, until cold.
Meanwhile, to make the icing, sift powdered sugar into a large bowl. Stir in butter and enough lemon juice to make a runny consistency.
Line a wire rack with parchment paper. Run a butter knife or metal spatula around the outside and inside edges of cake pan and invert onto rack. Place over a large rimmed baking pan. Pour icing over top then sprinkle with reserved orange zest.