You are here

Orange Chiffon Cake

American.Fiesta's picture
Ingredients
  Sifted cake flour 2 1⁄4 Cup (36 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Salad oil 1⁄2 Cup (8 tbs)
  Egg yolks 5
  Oranges 2
  Egg whites 1 Cup (16 tbs)
  Cream of tartar 1⁄2 Teaspoon
Directions

Sift flour, sugar, baking powder and salt together into mixing bowl.
Make well in center of flour mix- ture; add oil, egg yolks and orange rind.
Add enough water to orange juice to make 3/4 cup liquid; add to yolk mixture.
Beat with spoon until smooth.
Pour egg whites into large mixing bowl with cream of tar- tar; whip egg whites until stiff peaks form.
Pour egg yolk mixture over egg whites gradually; fold gently until just blended.
Do not stir.
Pour into ungreased 10-inch tube pan.
Bake at 325 degrees for 65 min- utes.
Turn pan upside down; place tube on funnel.
Let stand until cooled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Interest: 
Party
Servings: 
12

Rate It

Your rating: None
4.07143
Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 307 Calories from Fat 100

% Daily Value*

Total Fat 11 g17.3%

Saturated Fat 1.1 g5.3%

Trans Fat 0.2 g

Cholesterol 77.1 mg25.7%

Sodium 296.9 mg12.4%

Total Carbohydrates 47 g15.7%

Dietary Fiber 1 g4.1%

Sugars 27.6 g

Protein 5 g10.6%

Vitamin A 3% Vitamin C 19.9%

Calcium 11.7% Iron 11.5%

*Based on a 2000 Calorie diet

0 Comments

Orange Chiffon Cake Recipe