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Orange Chiffon Cake

chef.brandon's picture
Ingredients
  Flour 1 1⁄2 Cup (24 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Vegetable oil/Salad oil 1⁄2 Cup (8 tbs)
  Egg yolks 7
  Cold water 3⁄4 Cup (12 tbs)
  Vanilla 1 Teaspoon
  Orange rind 2 Tablespoon, grated
  Egg whites 1 Cup (16 tbs), beaten (7 Egg Whites)
  Cream of tartar 1⁄2 Teaspoon
Directions

GETTING READY
1) Preheat oven to temperature of 325 degrees.

MAKING
2) Without sifting, measure the flour.
3) Add the salt, baking powder and sugar and stir well to blend.
4) Make a hollow in the center and add the oil, egg yolks, cold water, vanilla and orange rind in this order.
5) Use an electric mixer to mix the ingredients till smooth.
6) Into a large mixing bowl, measure the egg whites and add the cream of tartar.
7) Over the beaten egg whites, pour the egg yolk mixture and gently fold till the ingredients have blended well together.
8) Into an ungreased tube pan of 10x4-inches or 9x12 1/2-inches, pour the concoction.
9) Bake in preheated oven for about 55 minutes.
10) Raise the temperature to 350 degrees and bake for another 15 minutes.
11) Cool the cake on glass.
12) On top of the glass, turn the cake pan upside down for about 1 ½ to 2 hours. Use a spatula to loosen.

SERVING
13) Serve as preferred.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Orange
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
75 Minutes
Ready In: 
0 Minutes

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