Chiffon Orange Cake Recipe
Tickle your taste buds with this delicious Chiffon Orange Cake. This compelling Chiffon Orange Cake is the Dessert of choice for a winning meal. This Chiffon Orange Cake recipe is sure to receive rave reviews from all. Mind you, you shall be forgotten so be ready.
Summary
Preparation Time10 MinCooking Time55 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
Main IngredientOrange
Ingredients
Cake flour- 1 1/8 cups, sifted
Sugar- 3/4 cup
Baking powder- 1 1/2 teaspoons
Salt- 1/4 teaspoon
Cooking (salad) oil- 1/4 cup
Egg yolks- 2, unbeaten
Orange juice- 1/3 cup
Orange rind- 1 tablespoon, grated
Egg whites- 1/2 cup, (4 to 5)
Cream of tartar- 1/4 teaspoon
Directions
GETTING READY
1.Start by preheating the oven to 325F degrees
MAKING
2.In a bowl, sift flour, 1/2 cup sugar, baking powder and salt together
3.Make a well in center and add in order, the oil, egg yolks, orange juice and rind; beat until smooth and set aside
4.In a large, wide bowl, beat egg whites until frothy
5.Add cream of tartar and continue to beat slightly
6.Gradually add the remaining 1/4 cup sugar, beating well after each addition
7.Beat until rounded peaks are formed and whites do not slide when bowl is inverted
8.Slowly pour yolk mixture over entire surface of whites
9.Fold gently until completely blended
10.Pour into ungreased 9-inch tubed pan or 91/4 x 5 1/4 x 2 3/4 inch loaf pan
11.Bake in the oven for 50 to 55 minutes, or until cake tests done
12.Invert; rest tubed pan on neck of funnel, rest edges of loaf pan on the edges of two other pans; let hang until cold
SERVING
13.Serve with cream
1.Start by preheating the oven to 325F degrees
MAKING
2.In a bowl, sift flour, 1/2 cup sugar, baking powder and salt together
3.Make a well in center and add in order, the oil, egg yolks, orange juice and rind; beat until smooth and set aside
4.In a large, wide bowl, beat egg whites until frothy
5.Add cream of tartar and continue to beat slightly
6.Gradually add the remaining 1/4 cup sugar, beating well after each addition
7.Beat until rounded peaks are formed and whites do not slide when bowl is inverted
8.Slowly pour yolk mixture over entire surface of whites
9.Fold gently until completely blended
10.Pour into ungreased 9-inch tubed pan or 91/4 x 5 1/4 x 2 3/4 inch loaf pan
11.Bake in the oven for 50 to 55 minutes, or until cake tests done
12.Invert; rest tubed pan on neck of funnel, rest edges of loaf pan on the edges of two other pans; let hang until cold
SERVING
13.Serve with cream
