Orange Chiffon Cake with Orange Zest Icing

For the meringue: In a clean bowl, whip the Eggland's Best Classic Eggs (8) Whites until foamy for about 2-3 minutes.

Slowly beat in the Granulated Sugar (3/4 cup) and continue beating until stiff peaks have formed and the meringue looks silky for about 7-8 minutes. A standing electric mixer with the whip attachment works best! Set aside until needed.

For the cake: Sift the Cake Flour (2 1/4 cups) . Combine with the Baking Powder (1 Tbsp) , Salt (1 tsp) , and Granulated Sugar (3/4 cup) and sift once more. Make a well in the center for the wet ingredients.

In a separate bowl mix the zest and juice from Oranges (2) , Water (4 Tbsp) , Vegetable Oil (1/2 cup) , Vanilla Extract (1 Tbsp) and Eggland's Best Classic Eggs (6) Yolks. Pour into the "well" and whisk until no longer lumpy and smooth.

For the icing: Combine Powdered Confectioners Sugar (2 1/4 cups) , Vanilla Extract (2 tsp) , Butter (2 Tbsp) , Light Cream (4 Tbsp) and zest from Orange (1/2) together and mix until smooth. If needed, add two more tablespoons of heavy cream.