Gluten-free goodie of the week: Glazed orange chiffon cake

This citrus cake shines!

It's citrus season and just the thought of fresh fruit is enough to brighten your spirits during the winter! Glazed orange chiffon cake is a great gluten-free goodie to serve for a special treat.

This cake recipe makes your dessert-making efforts easier by using Glutino's Gluten-Free Pantry Old Fashioned Cake & Cookie Mix as part of the recipe. Glutino makes a wide variety of gluten-free products from pie crust and cake mixes to frozen meals to breads and snacks.

If you prefer tangerines over oranges, give them a try instead. The citrus added to this cake is delightful, particularly at this time of year!

Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Glazed orange chiffon cake recipe

Recipe adapted from Glutino.

Serves 12

Ingredients:

Cake

• 3 cups Gluten-Free Pantry Old Fashioned Cake & Cookie Mix
• 5 egg whites
• 1/2 teaspoon cream of tartar
• 3 egg yolks
• 3/4 cup orange juice
• 1/2 cup vegetable oil
• 1/4 cup frozen orange juice concentrate, thawed
• 1 teaspoon grated orange rind

Glaze

• 2 cups confectioners' sugar
• 3 tablespoons orange juice

Directions:

1. Preheat your oven to 325 degrees F.
2. With a mixer on high speed, combine the egg whites and cream of tartar and mix until stiff white peaks form.
3. In a large bowl, add the gluten-free mix, egg yolks, orange juice and rind and juice concentrate and beat all together for about a minute on a low speed.
4. Use a spatula to scrape down the sides of the bowl and continue to beat for another few minutes. Gently fold the egg whites into the batter.
5. Add the batter to an ungreased, 10-inch tube or Bundt pan.
6. Place the cake in the oven and bake for 45-50 minutes, or until the top of the cake springs back when gently touched.
7. Allow the cake to cool for about an hour. Once cooled, use a knife to work around the edge of the cake. Invert the cake onto a wire rack. Use a platter to cover the cake and flip it upright onto the platter.
8. Meanwhile, mix the confectioners' sugar and orange juice together for about a minute.
9. Drizzle the glaze over the cake and allow it to stand for about 20 minutes before serving.

The citrus in this cake brings a ray of sunshine to dessert!

Try these gluten-free goodies

Cranberry swirl spice cake
Peanut butter cookies
French-style macaroons
Ghirardelli fudgy brownies