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We suggest that you just start sprinkling the blends on whatever you’re cooking tonight; but these recipes can give you some new ideas for cooking in your kitchen. Notes at the bottom of the recipes will give you additional ideas for exchanging flavors of blends you have on hand. Don’t forget to check out our simple chicken recipes!

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Orange Chiffon Cake

Otis Mehlberg - Thursday, December 09, 2010

2 cups flour
4 tsp. baking powder
½ tsp. salt
1 ½ cup sugar
¾ cup Basiks at Home Blood Orange oil
6 large eggs, separated
2 TBSP. orange zest
¼ tsp. cream of tartar

Preheat oven to 325. In a large bowl, whisk together flour, baking powder, salt and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks zest and ¼ cup cold water; whisk batter until smooth. Using an electric mixer, beat egg-whites and cream of tartar until soft peaks form. Gradually add remaining ½ cup sugar; continue to beat until peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined .Pour batter into a 10" footed angel-food cake pan with a removable bottom; bake until a toothpick inserted comes out clean 55-60 minutes. Remove from oven; invert; still in pan onto a baking sheet. Cool completely. Run a knife around edge and center to release cake. Serve with whip cream. Can be done in a Bundt Pan as well.

Can Substitute Blood Orange EVOO for Lemon, Lime or Walnut Oil.

Can Substitute oranges then for lemons, limes or chopped walnuts