Orange Chiffon Cake w/ Buttercream Frosting

So I am embarking on a a new adventure in baking, and I could not be more excited! I am going to get into cake making and decorating. A good friend, Becky, is even coming over this week to give me a private lesson. This is my first cake recipe inspired by joyofbaking.com; this recipe was designed to be refreshing, sweet and delicious! I made this for a dinner party my sister had.

Cake Tip: To make superfine sugar, process 1 1/2 cups of granulated white sugar in your food processor for about 30 seconds or until finely ground. Superfine sugar is used as it dissolves easier in the batter.

Orange Chiffon Cake Ingredients:

-6 large eggs, separated plus 1 additional egg white

-2 1/4 cups sifted cake flour

-1 1/2 cups sugar, superfine

-1 tablespoon baking powder

-1/2 teaspoon salt

-1/2 cup vegetable oil or safflower oil

-3/4 cup freshly squeezed orange juice (I used orange mango juice)

-2 tablespoons orange zest

-1 teaspoon pure vanilla extract

-3/4 teaspoon cream of tartar

Cake Instructions:

1. Separate the eggs and place the whites in one bowl and the yolks in another. Cover with plastic wrap and bring them to room temperature (about 30 minutes).

2. Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece tube pan (ungreased).

3. In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and vanilla extract. Beat about one minute or until smooth.

4. In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

5. Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Let the cake cool completely before removing from pan (about 1 1/2 - 2 hours). To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.

Buttercream Frosting Ingredients:

-2 cups (230 grams) confectioners sugar (powdered sugar), sifted

-1/2 cup unsalted butter, room temperature

-1 teaspoon pure vanilla extract

-2 tablespoons milk

Frosting Instructions: In an electric mixer, or stand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes).

Final Touch: With an icing tool add the buttercream frosting on top of the cake and center rim to your liking. I added fresh clementines and orange and red sprinkles for design. Enjoy!