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Orange Chiffon Cake Recipe
|Sifted flour||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Baking powder||3 Teaspoon|
|Oil||1⁄2 Cup (8 tbs)|
|Egg yolks||5 , unbeaten|
|Orange juice||6 Fluid Ounce, mixed with water to make 3/4 cup liquid|
|Grated orange rind||2 Tablespoon|
|Egg whites||8 Cup (128 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 4366 Calories from Fat 1245
% Daily Value*
Total Fat 141 g216.2%
Saturated Fat 22.5 g112.4%
Trans Fat 0 g
Cholesterol 925.4 mg
Sodium 6353.5 mg264.7%
Total Carbohydrates 539 g179.5%
Dietary Fiber 10.3 g41.3%
Sugars 329.4 g
Protein 249 g497.4%
Vitamin A 31.2% Vitamin C 215.8%
Calcium 144.5% Iron 97.8%
*Based on a 2000 Calorie diet
In a small bowl, mix first 8 ingredients.
In a large bowl, mix last two ingredients and whip until whites form very stiff peaks.
Gently fold ingredients of small bowl into large bowl.
Pour into pan; bake for 65-70 minutes.
Remove from oven; invert on glass soda bottle to cool.
Cool completely before icing.