ORANGE CHIFFON RECIPES

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. Beat until well blended. , In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. , For glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in the applesauce, eggs and buttermilk. In a large bowl, combine the orange slices, pecans, coconut, cherries, dates and 1 cup of flour; toss to coat. Combine the baking soda, salt and remaining flour; add to the buttermilk mixture. Fold in orange slice mixture. , Pour into a greased and floured 10-in. tube pan. Bake at 300° for 1-3/4 to 2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.