Orange Chiffon Bundt

Happy new year by the way, better late than never. Chiffon cake is light, fluffy, and the orange flavor from the fresh zest and juice livens it up. It's simple, and that's a good thing. This was baked in a village bundt pan, obviously it can be baked in any pan, or even as cupcakes, posted are a couple of photos as cupcakes filled with raspberry jam, really tasty.

Choose a cake/bundt pan, and with a brush dipped in melted butter, get all the nooks of your pan, so that nothing will stick. Then sprinkle a little flour in there, tip it upside-down to get all the excess out. Heat oven to 350F.

In a large bowl put:
2C all purpose flour
2t baking powder
1/2t baking soda
3/4t salt
Sift and sit for now.

In a saucepan melt:
1C unsalted butter

Separate 4 eggs into large mixing bowls.

In the bowl of the yolks add:
1 3/4C sugar

Mix this well, for about 6 minutes. It should be smooth and light in color.
Add to this:
1t vanilla extract
zest of 1 large orange
juice of 1 large orange
the cooled melted butter,
mix well, then add 1C sour cream.
The batter will be light and fluffy.

Now whisk the egg whites until they form medium peaks. In 3 batches add this to the batter, folding as you go, fold as little as possible to not deflate the whites, but so as not to see any ribbons, it should be well combined.

Now fold in the flour mixture into the batter, until well combined.

Put into cake pan. If using cupcakes fill half way, add jam, then put a tablespoon of batter on top.
Bake until you have golden edges, and insert with a cake tester.

Cool, and dust with powdered sugar.