Fresh Orange Chiffon Cake The texture of chiffon cake is somewhere between a pound cake and an angel food cake. The original recipe called for baking the cake at 325 degrees for 55 minutes and increasing the temperature to 350 degrees and baking for an ad

Name: Fresh Orange Chiffon Cake The texture of chiffon cake is somewhere between a pound cake and an angel food cake. The original recipe called for baking the cake at 325 degrees for 55 minutes and increasing the temperature to 350 degrees and baking for an ad
Ingredients: 2 medium-size lemons; 2 large oranges; 2 cups sifted all-purpose flour; 1 1/2 cups granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup vegetable oil; 7 large eggs, separated, at room temperature; 1/2 teaspoon cream of tartar

Fresh Orange Chiffon Cake The texture of chiffon cake is somewhere between a pound cake and an angel food cake. The original recipe called for baking the cake at 325 degrees for 55 minutes and increasing the temperature to 350 degrees and baking for an additional 8 to 10 minutes. But I found the cake top to be perfectly golden brown when it baked at 325 degrees for about 55 minutes. was pinched from <a href="http://www.post-gazette.com/life/food/2016/06/29/As-American-as-chiffon-cake/stories/201606290004" target="_blank">www.post-gazette.com.</a>

INGREDIENTS

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2 medium-size lemons

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2 large oranges

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2 cups sifted all-purpose flour

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1 1/2 cups granulated sugar

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1 tablespoon baking powder

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1/2 teaspoon salt

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1/2 cup vegetable oil

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7 large eggs, separated, at room temperature

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1/2 teaspoon cream of tartar

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