Orange Chiffon Cake

An old-fashioned cake that has 21st century flavour
Intermediate Serves
SKILL LEVEL 16 slices
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:
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
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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