Orange Chiffon Cake

Cecelia Anderson


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


★★★★★ 1 vote



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medium egg yolks- unbeaten
egg whites
2 c
sifted all-purpose flour
1 1/2 c
granulated sugar
3 tsp
double acting baking powder
1 tsp
1/2 c
3 Tbsp
grated orange rind
3/4 c
orange juice, fresh (seeds removed)
1/2 tsp
cream of tartar

How to Make Orange Chiffon Cake


  • 1Heat oven to 325 degrees.
  • 2In a large bowl sift flour, sugar, baking powder, and salt. Make well in flour mixture: pour oil in well.
  • 3Add egg yolks, orange rind and juice. Beat until smooth.
  • 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).
  • 5Slowly pour egg-yolk mixture over whites, folding in gently. DO NOT STIR. Continue folding until mixture is just blended.
  • 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.
  • 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.

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About Orange Chiffon Cake

Course/Dish: Desserts, Cakes
Hashtags: #orange, #vintage

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