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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Let eggs stand at room temperature for 30 minutes.
In a large bowl, combine the flour, sugar, salt and baking soda.
2In a bowl, whisk the egg yolks, orange juice, oil and orange peel; add to dry ingredients.
Beat until well blended.
3In 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.
4Gently 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.
5GLAZE: 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