Orange Chiffon Cake

Course : Cakes
Serves: 1 cake
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2 1/4 Cups Cake Flour
1 1/2 Cups Sugar
3 Teaspoons Baking Powder
1 Teaspoon Salt
1/2 Cup Vegetable Oil
5 large egg yolks At Room Temperature
3 Tablespoons Grated Orange Peel
3/4 Cup Orange Juice
8 large egg whites, At Room Temperature
1/2 Teaspoon Cream Of Tartar
---**Orange Glaze**
1/2 Cup Orange Juice
5 Tablespoons Sugar

Preparation / Directions:

Sift flour, sugar, baking powder, and salt into bowl. Make a well in the center and add oil, egg yolks, and orange peel. Attach bowl and flat beater. Turn to speed 2 and beat 30 seconds. Stop and scrape bowl. Add orange juice. turn to speed 6 and beat 1 minute. Remove mixture from bowl and set aside. Place egg whites and cream of tartar in clean bowl. Attach bowl and wire whip. Turn to speed 8 and whip until stiff but not dry. Fold flour mixture into egg whites, just until blended. Pour batter into an ungreased 10-inch tube pan. Bake at 325 F for 55 minutes. Increase oven to 350 F and bake 10 minutes longer. Invert cake to cool. To remove from pan, gently loosen all edges with a paring knife. Place on serving plate and drizzle orange glaze over top. ORANGE GLAZE: Place orange juice and sugar in small saucepan. Bring to a boil over medium heat and stir until slightly thickened. Remove from heat and cool Cut angel, chiffon or sponge cakes with a long serrated knife, using a gentle sawing motion; or use a cake breaker.


Nutritional Information:

3422 Calories (kcal); 112g Total Fat; (28% calories from fat); 23g Protein; 594g Carbohydrate; 0mg Cholesterol; 3607mg Sodium

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