Sunshine Chiffon Cake With Creamy Orange Frosting – a delicious recipe with eggs, sugar, orange rind, orange juice, cake flour, cream of tartar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325u00b0F.
2
In a large mixing bowl, beat the egg yolks with an electric mixer until frothy, then gradually add 2/3 cup of the granulated sugar, beating until thick.
3
In a small bowl, combine the orange rind and juice and add to the yolk mixture alternately with the flour, beating until well blended.
4
Wash and dry the beaters.
5
In another large mixing bowl, combine the egg whites, cream of tartar and salt.
6
Beat until soft peaks form, then gradually add the remaining 2/3 cups granulated sugar and beat until stiff peaks form.
7
Gently fold the egg whites into the yolk mixture, scrape the batter into an ungreased 10-inch tube pan and bake until a cake tester inserted in the center comes out clean (about 1 hour and 10 minutes).
8
Let the cake cool in the pan for 10 minutes, then invert on wire rack to cool completely.
9
Frost the top and sides of the cake with Creamy Orange Frosting and let the cake stand for at least 1 hour before serving.
672
kcal
Calories
21
g
Fat
95
g
Carbs
29
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: 8 large eggs, separated, 1 1/3 cups granulated sugar, 1 teaspoon grated orange rind, 1/2 cup fresh orange juice, and more.
Yes, Sunshine Chiffon Cake With Creamy Orange Frosting 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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