Blood Orange Chiffon Cake with Apricot Glaze – Fustini's Oils & Vinegars
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Cooking tools:
- Tube pan
- Oven
- Mixing bowl
- Sifter
- Whisk
- Slotted spoon
- Cake tester
- Cooling rack
- Fine-mesh sieve
- Wax paper
- Measuring cup
- Measuring spoon
- Spatula
- Kitchen timer
- Rack
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
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