Orange Chiffon Cake

Orange Chiffon Cake

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    c flour

  • 4

    teas. baking powder

  • ½

    teas. salt

  • 1

    c sugar

  • 6

    egg yolks beaten (reserve the egg whites)

  • ¼

    teas. cream of tarter

  • ½

    c sugar

  • ¼

    c cold water

  • ½

    c safflower oil

  • ½

    c orange juice

  • 2

    Tbsp. orange zest

Directions

In a large bowl, sift the flour, baking powder, salt, and sugar. Make a well in the center, and add the egg yolks, water, oil and juice. Mix by hand until incorporated. Add the orange zest. In a mixer with the whisk attachment, beat the egg whites with the cream of tarter and 1/2 c sugar adding slowly until soft peaks form. Gently fold the beaten egg whites into the batter. Pour the mixture into an angel food cake pan. Bake at 325 degrees for 55-60 minutes. Remove from oven, and turn upside down until completely cooled. Run a knife around the out side of the cake and also the tube part in the middle. Frost with royal icing or serve plain with whipped cream


Nutrition

Facebook Conversations