Orange Chiffon Cake

Anita Hoffman

By
@scent4U

A delicious, light and fluffy cake that is a blue ribbon winner.
Recipe and photo adapted from Taste of Home.


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Comments:

Serves:

16

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

6
eggs, separated
2 c
flour
1-1/2 c
sugar
1 tsp
salt
1/2 tsp
baking soda
3/4 c
orange juice, fresh
1/2 c
canola oil
2 Tbsp
grated orange peel
1/2 tsp
cream of tartar

ORANGE GLAZE

1/2 c
butter
2 c
powdered sugar
2-4 Tbsp
fresh orange juice
1/2 tsp
grated orange peel

Directions Step-By-Step

1
Let eggs stand at room temperature for 30 minutes.
In a large bowl, combine the flour, sugar, salt and baking soda.
2
In a bowl, whisk the egg yolks, orange juice, oil and orange peel; add to dry ingredients.
Beat until well blended.
3
In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form.
Fold into orange mixture.
4
Gently spoon batter into an ungreased 10 inch tube pan.
Cut through the batter with a knife to remove air pockets.
Bake on the lowest rack at 350 degrees for 45 to 50 minutes or until top springs back when lightly touched.
Immediately invert pan; cool completely.
Run a knife around sides and center tube of pan.
Invert cake onto a serving plate.
5
GLAZE: Melt butter in a small saucepan; add remaining glaze ingredients.
Stir until smooth.
Pour over top of cake, allowing it to drizzle down sides.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American