Orange Chiffon Cake – a delicious recipe with flour, baking powder, salt, sugar, Basiks, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 325. In a large bowl, whisk together flour, baking powder, salt and 1 cup sugar. Make a well in center of flour mixture. Add oil, egg yolks zest and 1/4 cup cold water; whisk batter until smooth. Using an electric mixer, beat egg-whites and cream of tartar until soft peaks form. Gradually add remaining 1/2 cup sugar; continue to beat until peaks form. Using a rubber spatula, gently fold half of egg-white mixture into batter. Fold in remaining egg-white mixture just until combined .Pour batter into a 10"" footed angel-food cake pan with a removable bottom; bake until a toothpick inserted comes out clean 55-60 minutes. Remove from oven; invert; still in pan onto a baking sheet. Cool completely. Run a knife around edge and center to release cake. Serve with whip cream. Can be done in a Bundt Pan as well.", "", "Can Substitute Blood Orange EVOO for Lemon, Lime or Walnut Oil.", "", "Can Substitute oranges then for lemons, limes or chopped walnuts"]
754
kcal
Calories
16
g
Fat
131
g
Carbs
26
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups flour, 4 tsp. baking powder, 1/2 tsp. salt, 1 1/2 cup sugar, 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.
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