Name: Orange Chiffon Cake
Yield: 14
Ingredients: Cake flour - 2 ¼ cups; White sugar - 1 ½ cups; Baking powder - 1 tablespoon; Salt - 1 teaspoon; Egg yolks - 5; Vegetable oil - ½ cup; Orange juice - ¾ cup; Orange zest - 1 tablespoon; Vanilla extract - 1 teaspoon; Egg whites - 1 cup; Cream of tartar - ½ teaspoon

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Orange Chiffon Cake

1. Cake flour - 2 ¼ cups

2. White sugar - 1 ½ cups

3. Baking powder - 1 tablespoon

4. Salt - 1 teaspoon

5. Egg yolks - 5

6. Vegetable oil - ½ cup

7. Orange juice - ¾ cup

8. Orange zest - 1 tablespoon

9. Vanilla extract - 1 teaspoon

10. Egg whites - 1 cup

11. Cream of tartar - ½ teaspoon

How to cook deliciously - Orange Chiffon Cake

1. Stage

Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free.

2. Stage

Sift flour, sugar, baking powder, and salt together into bowl. Make a well in center. Put egg yolks, cooking oil, orange juice, orange rind, and vanilla into well. Set aside. Don't beat yet.

3. Stage

In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.

4. Stage

Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased 10 inch angel food tube pan.

5. Stage

Bake in oven for 60 to 70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or frost with Orange Icing.