Rating: 4.5 stars 4.4
20 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Field editor Sharon Evans of Rockwell, Iowa reports. 'This high cake won a blue ribbon for 'best chiffon cake' at our country fair.'

Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
ORANGE GLAZE:

Directions

Instructions Checklist
  • In a bowl, combine cocoa, boiling water, 3 tablespoons sugar and 2 tablespoons oil; whisk until smooth. Cool. In a mixing bowl, combine flour, baking powder, salt and remaining sugar. Whisk egg yolks, water and remaining oil; add to dry ingredients. Beat until well blended. Beat egg whites and cream of tartar until soft peaks form; fold into batter. Remove 2 cups of batter; stir into cocoa mixture. To the remaining batter, add orange peel. Alternately spoon the batters into an ungreased 10-in. tube pan. Swirl with a knife. Bake at 325 degrees F for 70-75 minutes or until top springs back when lightly touched. Invert cake pan on a wire rack; cool.

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  • For the glaze, combine sugar, butter and enough orange juice to reach desired consistency. Add orange peel; spoon over cake.

Nutrition Facts

435 calories; protein 6.6g; carbohydrates 65.1g; fat 17.7g; cholesterol 122.1mg; sodium 325.1mg. Full Nutrition
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