My Basil Leaf Orange Chiffon Cake

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Orange Chiffon Cake

2 cups cake flour

1/2 teaspoon kosher salt

3 teaspoons baking powder

1 cup sugar

9 egg yolks at room temperature

1/2 cup vegetable oil

3/4 cup fresh orange juice (navel orange)

1 tablespoon orange zest

1/2 teaspoon vanilla extract

Bake at 325 degrees for 50 minutes

For The Meringue

9 egg whites

1/2 teaspoon cream of tarter

1/4 cup sugar

Icing

1/2 cup ( 1 stick) unsalted butter

2 cups powdered sugar

1/3 cup fresh orange juice mix with cornstarch

2 tablespoons orange zest

2 teaspoons vanilla extract

1 1/2 tablespoons cornstarch