orange chiffon cake
(1 rating)
This is another recipe from the 1937 era. This cake is a true gem.
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(1 rating)
Ingredients For orange chiffon cake
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7medium egg yolks- unbeaten
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7egg whites
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2 csifted all-purpose flour
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1 1/2 cgranulated sugar
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3 tspdouble acting baking powder
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1 tspsalt
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1/2 coil
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3 Tbspgrated orange rind
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3/4 corange juice, fresh (seeds removed)
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1/2 tspcream of tartar
How To Make orange chiffon cake
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1Heat oven to 325 degrees.
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2In a large bowl sift flour, sugar, baking powder, and salt. Make well in flour mixture: pour oil in well.
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3Add egg yolks, orange rind and juice. Beat until smooth.
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4Pour egg whites into another bowl, add cream of tartar. Beat whites until they hold very stiff peaks (they should be stiffer than for meringue).
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5Slowly pour egg-yolk mixture over whites, folding in gently. DO NOT STIR. Continue folding until mixture is just blended.
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6Turn 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.
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7Cool 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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