1     
 
 
 

Orange Chiffon Cake

Facebook Pinterest    Print this recipe
 
An old-fashioned cake that has 21st century flavour
 
 
Intermediate
SKILL LEVEL
Serves
16 slices
 
 
Fleischmann's®
Mazola®
 
 
Ingredients
 
3/4 cup orange juice
2 tablespoons orange peel
2-1/4 cups sifted cake flour
1-1/2 cups sugar
1 tablespoon Fleischmann's® Baking Powder
1 teaspoon salt
1/2 cup Mazola® Corn, Canola OR Vegetable Oil
5 egg yolks
1 cup egg whites
1/2 teaspoon cream of tartar
 
Associated Recipes:
 
 
 
Instructions
 
Preheat oven to 325°F.

Combine orange juice and orange peel; set aside.

Combine cake four, sugar, baking powder and salt in a large bowl.  Mix well.  Make a well in the center and add oil, egg yolks and orange juice mixture.  Beat with a spoon until smooth.

Beat egg whites and cream of tartar in a large bowl with electric mixer until stiff peaks form.  Pour orange batter over egg whites and fold until blended.  Pour into ungreased 10-inch tube pan.

Bake for 55 minutes; increase temperature to 350°F.  Bake an additional 10 to 15 minutes.  Invert pan and cool completely before removing from pan.

Delicious served with fresh fruit and whipped cream or ice cream.

Recipe tip:  to cool the baked cake, invert and hang on a slender-necked bottle such as a vinegar or wine bottle.
 
Total Time
 
Bake Time 65 to 75 minutes
 
LEAVE A review

 

To comment on a recipe, please login or register.

 


 
Be the first to get new recipes, tips and videos.
 

Related Recipes