orange chiffon cake
I got this recipe from a cookbook of Taste of Home a long time ago. Its a very light cake and it goes with about any meal. I hope you enjoy it as much as we have.
prep time
15 Min
cook time
1 Hr
method
Bake
yield
Serves 10
Ingredients
- 2 cups all purpose flour
- 1 1/2 cups sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 7 large eggs,separated
- 1/2 cup orange juice
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 teaspoons vanilla extract
- 1 tablespoon grated orange peel
- 2 teaspoons grated lemon peel
- 1/2 teaspoon cream of tartar
- ICING
- 1/2 cup confectioners sugar
- 2 tablespoons shortening, butter flavor
- 1 tablespoon butter
- 1 can crushed pineapple, well drained, 8oz
How To Make orange chiffon cake
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Step 1Preheat oven to 325 degrees. Sift the flour, sugar, baking powder and salt into a large bowl; make a well in the center. In another bowl, beat egg yolks until thick and lemon colored. Beat in the orange juice,oil, water, vanilla, and orange and lemon peels. Pour into well in dry ingredients; beat with a wooden spoon until smooth. In a mixing bowl, Beat egg whites on medium speed until foamy. Add cream of tartar; beat untl stiff peaks form. Gradually fold into batter.
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Step 2Transfer to an ungreased 10 inch tube pan. Bake for 55-60 minutes or until cake springs back when lightly touched. Immediately invert cake; cool completely. Loosen cake from sides of pan; remove cake and place on a serving platter.
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Step 3For Icing, combine the confectioners sugar, Shortening, and butter until smooth. Spread over top of cake. Spoon pineapple over Icing.
- 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!
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