Orange Chiffon Cake

Orange Chiffon Cake

21

"This is a very good cake, and a large cake at that."

Ingredients

{{adjustedServings}} servings 271 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
  2. Sift flour, sugar, baking powder, and salt together into bowl. Make a well in center. Put egg yolks, cooking oil, orange juice, orange rind, and vanilla into well. Set aside. Don't beat yet.
  3. In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.
  4. Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased 10 inch angel food tube pan.
  5. Bake in oven for 60 to 70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or frost with Orange Icing.
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Reviews

21
  1. 25 Ratings

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Oh, oh, oh! This was sublime! I searched for this recipe for years. We would savor this cake as kids growing up in Hawaii. Loved it more than the guava version. I did punch up the orange flavor ...

Very good. The only reason that I gave it a four was because on the recipe, it said to place the cake in an ungreased tube pan- and I had a lot of trouble getting it out. I was able to salvage...

This is a wonderful, light cake. To make the recipe a little better, use castor sugar instead of the white sugar. If you can't find castor sugar in your market, which is simply super fine suga...