Orange Chiffon Cake

Well, Christmas is all over.  I always get a little down this time of year.  The decorations are slowly making their way to a pile/corner in the living room, which will get boxed up and garaged in a couple days.  No more anticipation.  No more presents.  No more cookies.  But we still have plenty of reasons to bake, right?  There's always a reason to bake.....

Tonight we have friends coming for dinner.  I took the easy way out and stuck a pot roast in the crock pot this morning.  Along with potatoes, onions, and carrots, the roast is creating the most delicious aroma in the house.  I'll toast some rolls and serve them with dinner, even though it's pretty much a complete meal in itself.  I also cooked up some gluten-free, dairy-free gravy.  Yum.  But what to have for dessert.... how about this?

Orange Chiffon Cake

2 cups sugar

1 tablespoon egg replacer mixed with 1/4 cup rice milk

1 cup orange juice

2 tablespoons orange zest

3 tablespoons canola oil

3 cups basic gluten-free flour mix

3/4 teaspoon xanthan gum

4 teaspoons baking powder

1/2 teaspoon salt

Orange Sauce

1/2 cup sugar

1/2 teaspoon salt

3 tablespoons cornstarch

1 cup orange juice

1 1/2 tablespoons Spectrum shortening

1/2 tablespoon vanilla extract

1.  Preheat oven to 350.  Grease a Bundt pan and dust with a little flour

2.  In a medium bowl, whisk together flour mix, xanthan gym, baking powder, and salt.  Set aside.

3.  In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and egg replacer.  Beat on medium speed for about 1 minute.

4.  Add the orange juice, orange zest, and canola oil.  Mix for one minute more.

5.  Sift the dry ingredients into the wet in three batches, mixing after each addition.  Mix until smooth, about 1 minute.

6.  Pour the batter into the pan.  

7.  Bake in the center of the oven for a total of 40 minutes, rotating the pan halfway through.  Let cool for about 5 minutes before inverting onto a cooling rack.  Let cool to room temperature, then place the cake on a serving plate.  Poke holes into the cake and pour half the sauce over the top and sides making sure to drizzle into the holes so it sinks in.  Reserve the remaining sauce to serve with the cake (I heated it up in the saucepan before drizzling on individual plates as I served.).  Store cake covered in the fridge, if you have any left.  

The verdict...it was amazing!  Everyone agreed.  The girls went back for seconds.  I went back for thirds.  My husband went back for fourths.  Can't wait to go to bed so I can wake up and have cake for breakfast!