Orange Chiffon Cake 1964 Recipe

Name: Orange Chiffon Cake 1964
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups sifted cake flour; 1 ½ cups sugar; 3 teaspoons baking powder; 1 teaspoon salt; ½ cup canola oil; 5 egg yolks, unbeaten; ¼ cup cold water; ½ cup fresh orange juice; ¼ cup poppy seed (soaked in the orange juice) (optional); grated rind of one orange; ½ teaspoon cream of tartar; 1 cup egg white

Servings: persons

2 ¼ cups sifted cake flour
1 ½ cups sugar
3 teaspoons baking powder
1 teaspoon salt
½ cup canola oil
5 egg yolks, unbeaten
¼ cup cold water
½ cup fresh orange juice
¼ cup poppy seed (soaked in the orange juice) (optional)
grated rind of one orange
½ teaspoon cream of tartar
1 cup egg white

1
Measure sifted cake flour to make 2 1/4 cups.
2
Sift the flour now with 1 cup of the sugar, baking powder and salt.
3
Make a well.
4
in a bowl.
5
Add the oil, yolks, water juice and rind along with the seeds
6
Most of the time when I know I am making this cake I soak my seeds in the orange juice and water the night before, just to soften a little.
7
Of course the poppyseeds are optional in the recipe.
8
Beat with a wooden spoon until smooth.
9
Beat whites in a seperate bowl with cream of tartar until foamy and lightl peaks.
10
Add the last 1/2 cup sugar gradually beating to stiff peaks.
11
Fold with whisk into the batter.
12
Blending but not deflating.
13
Pour into ungreased tube pan.
14
Bake 325 for 50- 55 minutes.
15
Test.
16
Reove from oven and let stand one to two minutes.
17
Turn onto wire parchment lined rack to cool completely upside down still in pan.
18
Cool completely, run a knife around outer edges and now remove from pan.
19
Frost when cool with desired frosting or glaze.
20
-- .

1085

kcal

Calories

Fat

134

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 12 ingredients. The key ingredients include: 2 ¼ cups sifted cake flour, 1 ½ cups sugar, 3 teaspoons baking powder, 1 teaspoon salt, and more.

Yes, Orange Chiffon Cake 1964 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 1964

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