orange chiffon cake.

leilaroc avatar
By Leila Rockwell
from Sublimity, OR

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.

serves 8-10
prep time 30 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For orange chiffon cake.

  • 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

How To Make orange chiffon cake.

  • 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.
ADVERTISEMENT
ADVERTISEMENT