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Orange Chiffon Cake

  Cake flour 2 1⁄4 Ounce
  Egg yolks 5 , unbeaten
  Sugar 1 1⁄2 Cup (24 tbs)
  Grated orange rind 2
  Baking powder 3 Teaspoon
  Water 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Egg whites 1 Cup (16 tbs)
  Cooking oil 1⁄2 Cup (8 tbs)
  Cream of tartar 1⁄2 Teaspoon

1. Sift together the first four ingredients into a mixing bowl.
2. Make a "well" in the dry ingredients and add oil, egg yolks, orange juice and rind in that order.
3. Beat with a wooden spoon until perfectly smooth.
4. In a large bowl beat egg whites and cream of tartar until very stiff.
5. Pour egg yolk mixture gradually over beaten egg whites and gently fold until blended.
6. Pour into an ungreased tube pan and bake approximately 60 minutes at 325°.
7. Invert pan to cool cake; loosen with a spatula.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2805 Calories from Fat 1198

% Daily Value*

Total Fat 135 g207.6%

Saturated Fat 23.3 g116.5%

Trans Fat 0 g

Cholesterol 925.4 mg308.5%

Sodium 3558.7 mg148.3%

Total Carbohydrates 369 g122.9%

Dietary Fiber 10.7 g42.7%

Sugars 301.9 g

Protein 47 g94.4%

Vitamin A 25% Vitamin C 90.7%

Calcium 133% Iron 24.4%

*Based on a 2000 Calorie diet

Orange Chiffon Cake Recipe