Orange Chiffon Cake Recipe

Name: Orange Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 egg whites; 1/4 teaspoon cream of tartar; 3/4 cup cornstarch; 2 teaspoons baking powder; 1 pinch salt; 3/4 cup sugar; 1/4 cup oil; 4 egg yolks; 1 tablespoon orange rind, grated; 1/3 cup fresh orange juice

Servings: persons

1
Beat egg whites with cream of tartar until very stiff and slightly dry.
2
In a small bowl, mix dry ingredients and make a well in the centre.
3
Pour in oil, egg yolks, orange rind and juice.
4
Beat well with mixer until smooth - about 1 minute.
5
Carefully fold egg yolk milxture into egg whites.
6
Bake in ungreased angel food or bundt pan for 45 minutes @ 350u00b0F.
7
Invert pan until cold.

670

kcal

Calories

Fat

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: 4 egg whites, 1/4 teaspoon cream of tartar, 3/4 cup cornstarch, 2 teaspoons baking powder, 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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