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orange chiffon cake

(1 rating)
ceander avatar
Recipe by
Cecelia Anderson
@ceander
Cleveland, OH

This is another recipe from the 1937 era. This cake is a true gem.

(1 rating)

Ingredients For orange chiffon cake

  • 7
    medium egg yolks- unbeaten
  • 7
    egg whites
  • 2 c
    sifted all-purpose flour
  • 1 1/2 c
    granulated sugar
  • 3 tsp
    double acting baking powder
  • 1 tsp
    salt
  • 1/2 c
    oil
  • 3 Tbsp
    grated orange rind
  • 3/4 c
    orange juice, fresh (seeds removed)
  • 1/2 tsp
    cream of tartar

How To Make orange chiffon cake

  • 1
    Heat oven to 325 degrees.
  • 2
    In a large bowl sift flour, sugar, baking powder, and salt. Make well in flour mixture: pour oil in well.
  • 3
    Add egg yolks, orange rind and juice. Beat until smooth.
  • 4
    Pour egg whites into another bowl, add cream of tartar. Beat whites until they hold very stiff peaks (they should be stiffer than for meringue).
  • 5
    Slowly pour egg-yolk mixture over whites, folding in gently. DO NOT STIR. Continue folding until mixture is just blended.
  • 6
    Turn batter into UNGREASED tube pan. Bake at 325 degrees for 55 minutes-then at 350 degrees for 10-15 minutes or until cake tester inserted in center comes out clean.
  • 7
    Cool and remove-do not remove while still warm or cake will shrink. Invert and let tube pan rest on center tube or on cooling rack where there can be circulation around cake.
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