Trimble Cake is a luxurious Orange Chiffon Cake that my mom always made for birthdays or special occasions. She would bake it in a tube pan and ice it with sticky and oh-so-sweet seven-minute frosting. But baked in an oblong pan, it adds a delicious twist to strawberry shortcake, which is how it is prepared here. It’s named after the neighbour who generously gave my mom her amazing recipe.
What you’ll need:
¼ cup Quinoa flour
¼ cup potato flour
½ cup corn starch
½ cup sorghum flour
1 teaspoon xanthan gum
1 ½ cups sugar
3 teaspoons baking powder
1 teaspoon salt
½ cup vegetable oil
8 large eggs separated into yolks and whites
¾ cup cold water
1 teaspoon vanilla
3 tablespoons grated orange zest
½ teaspoon cream of tartar
What you’ll do:
Measure flour, add sugar, baking powder and salt. Blend thoroughly.
Make hollow in flour mixture and add in order oil, egg yolks, water, vanilla, and zest. Beat with a spoon until smooth.
Measure egg whites into extra large mixing bowl and add cream of tartar; beat until very stiff peaks are formed.
Pour egg yolk mixture over beaten egg whites folding in gently until just blended.
Pour into ungreased 10 x 4 tube pan or 9 x 13 oblong pan.
Bake tube cake in 325 degree oven for 55 minutes; then increase temperature to 350 and continue baking for 10 to 15 minutes.
Bake oblong cake in 350 degree oven for 40 – 50 minutes.
Cake is done when it springs back when touched lightly.
Turn tube pan upside down and rest on bottom of glass tumbler. Support rectangle cake on two tumblers. Cool and remove from pan.
Photo Credit gfandme 2013