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Orange Dream Chiffon Cake

By

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

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Ingredients

  • 5 Valencia Oranges (or 7 lemons)
  • 2 1/4 cups cake flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 3/4 cups granulated sugar, divided
  • 1/2 cup vegetable oil
  • 5 large eggs, separated
  • 2 large egg whites
  • 1/2 teaspoon cream of tarter
  • 1 cup heavy cream

Details

Servings 12

Preparation

Step 1

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.

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