Orange Rosemary Chiffon Cake

Cake

2 cups all purpose flour (500 mL)

1 ½ cups sugar, divided (375 mL)

1 Tbsp baking powder (15 mL)

1/2 tsp salt (2 mL)

7 eggs, separated (7)

¾ cup orange juice (175 mL)

½ cup canola oil (125 mL)

2 tsp vanilla (10 mL)

2 Tbsp orange zest (30 mL)

2 Tbsp fresh, chopped, rosemary (30 mL)

½ tsp cream of tartar (2 mL)

Glaze

1 ½ cups icing sugar (375 mL)

2-3 Tbsp orange juice (30-45 mL)

½ tsp orange extract (optional) (2 mL)
1. In medium size bowl, whisk together flour, ¾ cup sugar (175 mL), baking powder and salt. Set aside. In large bowl, whisk 7 egg yolks until well mixed. Whisk in orange juice, canola oil, vanilla, orange zest and rosemary, until ingredients are well blended. Set aside.
2. Place egg whites in a large mixing bowl and beat until foamy. Add cream of tartar. Continue to beat egg whites until stiff peaks form. Continue to beat, while slowly adding the remainder of the sugar. Beat to form glossy, stiff peaks.
3. Combine the egg yolk mixture with the dry ingredients. Mix well. Fold in 1/3 of the egg whites into the batter to lighten it and then fold in remaining egg whites gently but thoroughly.
4. Spoon the batter into an ungreased 10 inch (25 cm) tube pan with a removable bottom. Bake the cake in the middle of a pre-heated 325°F (170°C) oven for about 1 hour or until a tester comes out clean. Invert the tube pan immediately onto an upside down drinking glass and let the cake cool completely in the pan, about 1 ½ – 2 hours. Run a long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto a serving plate.
5. Combine ingredients for the glaze in a small bowl. Drizzle glaze over cake.