Orange Chiffon Cake Recipe

Name: Orange Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 egg yolks (unbeaten; 3/8 c.); 1 c. egg whites (7 or 8); 3 Tbsp. grated orange rind; 3/4 c. orange juice or water; 2 1/4 c. sifted cake flour; 1 1/2 c. granulated sugar; 3 tsp. double-acting baking powder; 1 tsp. salt; 1/2 c. salad oil; 1/2 tsp. cream of tartar

Servings: persons

5 egg yolks (unbeaten; 3/8 c.)
1 c. egg whites (7 or 8)
3 Tbsp. grated orange rind
3/4 c. orange juice or water
2 1/4 c. sifted cake flour
1 1/2 c. granulated sugar
3 tsp. double-acting baking powder
1 tsp. salt
1/2 c. salad oil
1/2 tsp. cream of tartar

1
Separate eggs, placing whites in large mixer bowl.
2
Let stand at room temperature, about 1 hour.
3
Have ready a 10 x 4-inch deep tube pan.
4
Grate orange rind, squeeze juice.
5
Set oven at 325u00b0 to preheat.
6
Sift together into small mixer bowl the flour, sugar, baking powder and salt.
7
Make a hole in the middle of flour and pour in oil.
8
Combine yolks, orange rind and juice.
9
Add to small bowl; set aside.

1402

kcal

Calories

Fat

203

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: 5 egg yolks (unbeaten; 3/8 c.), 1 c. egg whites (7 or 8), 3 Tbsp. grated orange rind, 3/4 c. orange juice or water, and more.

Yes, 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.

Orange Chiffon Cake

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