Orange Dream Chiffon Cake

Can be made with Lemons instead of oranges if you prefer.

Orange Dream Chiffon Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 5

    Valencia Oranges (or 7 lemons)

  • cups cake flour

  • 1

    tablespoon baking powder

  • ¾

    teaspoon salt

  • cups granulated sugar, divided

  • ½

    cup vegetable oil

  • 5

    large eggs, separated

  • 2

    large egg whites

  • ½

    teaspoon cream of tarter

  • 1

    cup heavy cream

Directions

Preheat oven to 325 degrees. Reserve 1 fruit for garnish. Using remaining fruit collect 3 tablespoons peel and squeeze 1 cup juice. In large bowl, stir together flour, baking powder, salt & 1 cup sugar. Make well in center. Add oil, egg yolks, 1 tablespoon peel and 1/4 cup juice. Whisk together. In another large bowl beat 7 egg whites and cream of tarter on high until soft peaks form. Sprinkle in 1/2 cup sugar 2 spoonfuls at a time. Beat until white peaks form. Gently fold whites into batter. Pour into an ungreased 10-inch angel food cake pan. Bake 60-65 minutes or until top springs back when touched. Invert cake and cool completely, about 2 hours. Remove from pan. Beat cream on high speed, slowly adding 1/4 cup sugar, 1/4 cup orange juice and 2 tablespoons grated peel. Spoon frosting over cake. Garnish with orange segments and peel.


Nutrition

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