Fresh Orange Chiffon Cake Recipe

Name: Fresh Orange Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 c. sifted cake flour; 1 1/2 c. sugar; 1/4 tsp. salt; 3 tsp. baking powder; 1/2 c. Crisco oil; 5 unbeaten egg yolks; juice of 2 oranges and enough water to make 3/4 c.; 2 Tbsp. grated orange peel; 1 c. egg whites (7 to 8 eggs); 1/2 tsp. cream of tartar

Servings: persons

2 1/4 c. sifted cake flour
1 1/2 c. sugar
1/4 tsp. salt
3 tsp. baking powder
1/2 c. Crisco oil
5 unbeaten egg yolks
juice of 2 oranges and enough water to make 3/4 c.
2 Tbsp. grated orange peel
1 c. egg whites (7 to 8 eggs)
1/2 tsp. cream of tartar

1
Sift flour.
2
Measure lightly into cup; then sift again with sugar, salt and baking powder.
3
Make a well in center and slowly add oil, blending well.
4
Add yolks, one at a time, stirring until well mixed.
5
Add orange juice and peel and beat with a spoon until mixture is smooth.
6
Beat whites with cream of tartar until stiff. Pour yolk mixture into beaten whites and gently blend together. Bake in ungreased 9-inch tube pan in a preheated 325u00b0 oven for 50 to 60 minutes.
7
Frost with Orange Cream Icing.

1379

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/4 c. sifted cake flour, 1 1/2 c. sugar, 1/4 tsp. salt, 3 tsp. baking powder, and more.

Yes, Fresh Orange Chiffon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Orange Chiffon Cake

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