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Orange Chiffon Cake

Diet.Chef's picture
  Sifted cake flour 1 Cup (16 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg yolks 2
  Vegetable oil 2 Tablespoon
  Orange juice 1⁄3 Cup (5.33 tbs)
  Orange rind 1 Tablespoon, grated
  Egg whites 4
  Cream of tartar 1⁄4 Teaspoon

1. Preheat oven to 325° F.
2. Sift cake flour again along with sugar, baking powder and salt into large bowl. Make a well in center of mixture; add egg yolks, oil, orange juice and orange rind. Using electric mixer at low speed, beat until smooth.
3. Using electric mixer at high speed, beat egg whites and cream of tartar in another large bowl until egg whites are stiff. Using rubber spatula, gently fold egg whites, one third at a time, into egg yolk batter just until combined. Spoon mixture into 9-inch tube pan.
4. Bake for 50 minutes or until cake tester inserted in center comes out clean. Invert pan immediately and cool cake completely. (Pan may have a special edge to prevent cake from touching counter top; if not, suspend cake by placing tube over bottle neck.)

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1185 Calories from Fat 349

% Daily Value*

Total Fat 39 g60.7%

Saturated Fat 6.9 g34.7%

Trans Fat 0 g

Cholesterol 370.2 mg123.4%

Sodium 1287.8 mg53.7%

Total Carbohydrates 181 g60.3%

Dietary Fiber 3.9 g15.6%

Sugars 74.9 g

Protein 28 g56.9%

Vitamin A 13.2% Vitamin C 102.9%

Calcium 65.1% Iron 62.5%

*Based on a 2000 Calorie diet

Orange Chiffon Cake Recipe