Orange Mayonnaise Chiffon Cake Recipe

Name: Orange Mayonnaise Chiffon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 c. sifted cake flour; 1 1/2 c. sugar; 1 Tbsp. baking powder; 1/2 tsp. salt; 6 egg yolks; 1 Tbsp. grated orange rind; 3/4 c. orange juice; 1/2 c. reduced-calorie mayonnaise; 6 egg whites, at room temperature; 1/2 tsp. cream of tartar

Servings: persons

2 1/4 c. sifted cake flour
1 1/2 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
6 egg yolks
1 Tbsp. grated orange rind
3/4 c. orange juice
1/2 c. reduced-calorie mayonnaise
6 egg whites, at room temperature
1/2 tsp. cream of tartar

1
Into large mixer bowl, sift flour, sugar, baking powder and salt.
2
Make well in center; add egg yolks, orange rind and juice and reduced-calorie mayonnaise.
3
With mixer at medium speed, beat until smooth.
4
In large bowl with mixer at high speed, beat egg whites and cream of tartar until very stiff peaks form.
5
Fold flour mixture into egg whites until well blended.
6
Pour into ungreased 10 x 4-inch tube pan.
7
Bake at 325u00b0 for 60 to 65 minutes or until cake springs back when lightly touched.
8
Invert pan over funnel.
9
Cool completely.
10
Remove from pan.

1501

kcal

Calories

Fat

204

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: 2 1/4 c. sifted cake flour, 1 1/2 c. sugar, 1 Tbsp. baking powder, 1/2 tsp. salt, and more.

Yes, Orange Mayonnaise 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 Mayonnaise Chiffon Cake

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