Orange Chiffon Cake

4.1
(25)

This is a very good cake, and a large cake at that.

An Orange Chiffon caked drizzled with glaze and garnished with orange zest sits behind a single plated slice of cake
5
5
5
5
Servings:
14
Yield:
1 to 10 - inch tube pan

Ingredients

  • 2 ¼ cups cake flour

  • 1 ½ cups white sugar

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 5 egg yolks

  • ½ cup vegetable oil

  • ¾ cup orange juice

  • 1 tablespoon orange zest

  • 1 teaspoon vanilla extract

  • 1 cup egg whites

  • ½ teaspoon cream of tartar

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free.

  2. Sift flour, sugar, baking powder, and salt together into bowl. Make a well in center. Put egg yolks, cooking oil, orange juice, orange rind, and vanilla into well. Set aside. Don't beat yet.

  3. In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.

  4. Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased 10 inch angel food tube pan.

  5. Bake in oven for 60 to 70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or frost with Orange Icing.

Nutrition Facts (per serving)

271 Calories
10g Fat
42g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 271
% Daily Value *
Total Fat 10g 12%
Saturated Fat 2g 8%
Cholesterol 73mg 24%
Sodium 303mg 13%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 2%
Total Sugars 23g
Protein 5g
Vitamin C 7mg 36%
Calcium 73mg 6%
Iron 2mg 11%
Potassium 105mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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