Orange Chiffon Layer Cake Recipe

Name: Orange Chiffon Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 egg whites; 1/3 c. sugar; 2 c. sifted cake flour; 1 c. sugar; 3 tsp. baking powder; 1 tsp. salt; 1/2 c. orange juice; 1/2 c. skim milk; 1/2 c. Puritan oil; 2 egg yolks

Servings: persons

1
Preheat oven to 350u00b0.
2
In a small bowl, beat egg whites with 1/3 cup sugar until thick and glossy, but not stiff.
3
Set aside. Combine flour, 1 cup sugar, baking powder and salt in a large mixing bowl.
4
Add orange juice, milk, Puritan oil and egg yolks. Mix at medium speed for 3 minutes.
5
Scrape bottom and sides of bowl often.
6
Fold egg whites into batter until well blended.
7
Pour into two greased and floured 8 x 1 1/2-inch layer pans.
8
Bake at 350u00b0 for 25 to 30 minutes until center springs back when touched lightly.
9
Cool 10 to 20 minutes, then remove from pans.

No nutrition data on file — estimate from the ingredient list.

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 egg whites, 1/3 c. sugar, 2 c. sifted cake flour, 1 c. sugar, and more.

Yes, Orange Chiffon Layer 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 Layer Cake

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