Orange Chiffon Cake

Recipe Rating:	1 Rating5
Categories:	Desserts, Cakes
Keywords:	orange, vintage

Ingredients

7	medium egg yolks- unbeaten
7	egg whites
2 c	sifted all-purpose flour
1 1/2 c	granulated sugar
3 tsp	double acting baking powder
1 tsp	salt
1/2 c	oil
3 Tbsp	grated orange rind
3/4 c	orange juice, fresh (seeds removed)
1/2 tsp	cream of tartar

Pinched by Sotagirl75, and 78 more.

Cecelia Anderson

Lightly Salted

Cleveland, OH (pop. 396,815)

ceander

Member Since Aug 2011

Cecelia's Notes:

This is another recipe from the 1937 era. This cake is a true gem.

Directions

Heat oven to 325 degrees.

In a large bowl sift flour, sugar, baking powder, and salt. Make well in flour mixture: pour oil in well.

Add egg yolks, orange rind and juice. Beat until smooth.

Pour egg whites into another bowl, add cream of tartar. Beat whites until they hold very stiff peaks (they should be stiffer than for meringue).

Slowly pour egg-yolk mixture over whites, folding in gently. DO NOT STIR. Continue folding until mixture is just blended.

Turn batter into UNGREASED tube pan. Bake at 325 degrees for 55 minutes-then at 350 degrees for 10-15 minutes or until cake tester inserted in center comes out clean.

Cool and remove-do not remove while still warm or cake will shrink. Invert and let tube pan rest on center tube or on cooling rack where there can be circulation around cake.