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.
prep time30 Min
cook time1 Hr 5 Min
Ingredients For orange chiffon cake.
cake flour sifted
egg yolks unbeaten
oranges grated rind about -2 tbl
oranges plus water to make 3/4 cup juice
egg whites (7 or 8)
cream of tartar
How To Make orange chiffon cake.
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).
Beat briskly with a spoon 150 full strokes, count actual beating strokes ( stroke means once around the bowl with spoon in beating stirring motion.
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.
Pour yolk mixture slowly over whipped whites:gently fold in with rubber bowl scraper until just blended. Do not stir.
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.
Frost with Orange Butter Frosting or top with powdered sugar or serve with berries, ice cream or a dessert sauce.
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