Blood Orange Chiffon Cake with Apricot Glaze – Fustini's Oils & Vinegars

Ingredients

• 2 cups flour
• 1 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup freshly squeezed orange juice from 2 blood oranges
• 1/4 cup water
• 1/2 cup Fustini's Blood Orange olive oil
• 1 large egg yolk
• 6 egg whites
• pinch of cream of tartar
• Apricot Glaze
• 1 cup confectioners' sugar
• 2 tablespoons freshly squeezed orange juice
• 2 teaspoons apricot jam