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