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Orange Chiffon Cake

Whats.Cooking's picture
Orange Chiffon Cake has a lovely taste. Orange Chiffon Cake gets its taste from eggs mixed with flour and cream. Orange Chiffon Cake is inspired by many bakeries all over the world.
  Pastry flour 1 1⁄4 Cup (20 tbs), sifted
  Sugar 3⁄4 Cup (12 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Corn oil 1⁄4 Cup (4 tbs)
  Egg yolks 3
  Orange juice 1⁄3 Cup (5.33 tbs)
  Orange peel 2 Teaspoon, grated
  Egg whites 3
  Cream of tartar 1⁄4 Teaspoon
  Raspberry butter cream 2 Cup (32 tbs)
  Fruit 1

Preheat oven to 325 °F (160 °C).
In a bowl, mix dry ingredients.
Make a well in the center.
Pour in oil, egg yolks, orange juice and peel.
Mix until smooth.
Set aside.
In a second bowl, beat egg whites and cream of tartar until soft peaks form.
Gently add to first mixture by folding batter over egg whites.
Pour into an unbut tered 9 inch (23 cm) square cake pan or ring mold.
Bake in oven 1 hour or until springy to the touch.
Remove from oven.
Turn out onto a wire rack or towel sprinkled with sugar.
Let cool before unmolding.
Cover with butter cream.
Garnish with fresh fruit.

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Orange Chiffon Cake Recipe