orange chiffon cake

Name: Orange Chiffon Cake
Ingredients: 7 - medium egg yolks- unbeaten; 7 - egg whites; 2 cup(s) sifted all-purpose flour; 1 1/2 cup(s) granulated sugar; 3 teaspoon(s) double acting baking powder; 1 teaspoon(s) salt; 1/2 cup(s) oil; 3 tablespoon(s) grated orange rind; 3/4 cup(s) orange juice, fresh (seeds removed); 1/2 teaspoon(s) cream of tartar

(1 RATING)

93 Pinches 1 Photo

Cecelia Anderson

Cleveland, OH

Updated on May 13, 2012

This is another recipe from the 1937 era. This cake is a true gem.

Rate

prep time

cook time

method ---

yield

Ingredients

7 - medium egg yolks- unbeaten
7 - egg whites
2 cups sifted all-purpose flour
1 1/2 cups granulated sugar
3 teaspoons double acting baking powder
1 teaspoon salt
1/2 cup oil
3 tablespoons grated orange rind
3/4 cup orange juice, fresh (seeds removed)
1/2 teaspoon cream of tartar

How To Make orange chiffon cake

Step 1

Heat oven to 325 degrees.

Step 2

In a large bowl sift flour, sugar, baking powder, and salt. Make well in flour mixture: pour oil in well.
Step 3

Add egg yolks, orange rind and juice. Beat until smooth.
Step 4

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).
Step 5

Slowly pour egg-yolk mixture over whites, folding in gently. DO NOT STIR. Continue folding until mixture is just blended.
Step 6

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.
Step 7

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes