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Orange Chiffon Cake with Buttermilk Ice Cream

Ingredients

  • 6 tbsp. frozen, pulp-free orange-juice concentrate
  • 7 large eggs
  • 1 egg white
  • 1/2 c. canola oil
  • Zest of 2 medium oranges (about 1 1/2 tablespoons)
  • 1 1/2 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 1 1/2 c. granulated sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. cream of tartar
  • 1 c. confectioners’ sugar
  • 1 tbsp. melted butter
  • Buttermilk Ice Cream (recipe follows)
  • Buttermilk Ice Cream
  • 3 c. low-fat buttermilk
  • 1 1/2 c. heavy cream
  • 1/2 c. sugar
  • 1/2 tsp. Sea Salt
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