Orange Chiffon Cake

Recipe Rating:
 1 Rating

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

The Cook

Cecelia Anderson Recipe
Lightly Salted
Cleveland, OH (pop. 396,815)
ceander
Member Since Aug 2011
Cecelia's notes for this recipe:
This is another recipe from the 1937 era. This cake is a true gem.
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Directions

1
Heat oven to 325 degrees.
2
In a large bowl sift flour, sugar, baking powder, and salt. Make well in flour mixture: pour oil in well.
3
Add egg yolks, orange rind and juice. Beat until smooth.
4
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).
5
Slowly pour egg-yolk mixture over whites, folding in gently. DO NOT STIR. Continue folding until mixture is just blended.
6
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.
7
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.

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Comments

2 comments

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user Cecelia Anderson ceander - Aug 4, 2012
I shared a photo of this recipe. View photo
user Bea L. BeachChic - Nov 30, 2012
Bea L. [coffeetime] has shared this recipe with discussion groups:
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