Orange Chiffon Cake. Recipe

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Orange Chiffon Cake.

Leila Rockwell

By
@leilaroc

I was requested to post this cake and I have never made it but sounds like a very good one. This comes from an old cookbook that I've had for 64 years and it was given to me by my Mother for a wedding gift.


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Serves:

8-10

Prep:

30 Min

Cook:

1 Hr 5 Min

Method:

Bake

Ingredients

2-1/4 c
cake flour sifted
1-1/2 c
sugar granulated
3 tsp
baking powder--double-acting
1 tsp
salt
1/2 c
oil
5
egg yolks unbeaten
2
oranges grated rind about -2 tbl
2
oranges plus water to make 3/4 cup juice
1 c
egg whites (7 or 8)
1/2 tsp
cream of tartar

Directions Step-By-Step

1
Heat oven to 325*
Measure the first 4 ingredients into sifter and sift into a bowl.
Make a well in this mixture and add, in order, oil,yolks,orange rind and juice (plus water if needed).
2
Beat briskly with a spoon 150 full strokes, count actual beating strokes ( stroke means once around the bowl with spoon in beating stirring motion.
3
In a large bowl, using a mixer,beat egg whites with cream of tartar until whites form very stiff peaks--much stiffer then an Angel Food or meringue. Don't underbeat.
4
Pour yolk mixture slowly over whipped whites:gently fold in with rubber bowl scraper until just blended. Do not stir.
5
Pour into ungreased 10" tube pan ( 4"deep) and bake for 65 min. Remove from oven and at once turn upside down, placing tube over neck of funnel or bottle. Let hang free until cold. Remove from pan.
6
Frost with Orange Butter Frosting or top with powdered sugar or serve with berries, ice cream or a dessert sauce.

About this Recipe

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