Orange Chiffon Cake

Cecelia Anderson


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

★★★★★ 1 vote


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.

Printable Recipe Card

About Orange Chiffon Cake

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