Orange Chiffon Cake

8
Servings
3m
Prep Time
75m
Cook Time
1h 18m
Ready In


""

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (264.4 g)
  • Calories 870.9
  • Total Fat - 54.7 g
  • Saturated Fat - 16.5 g
  • Cholesterol - 1647.8 mg
  • Sodium - 502 mg
  • Total Carbohydrate - 68.1 g
  • Dietary Fiber - 3.7 g
  • Sugars - 38.7 g
  • Protein - 28.6 g
  • Calcium - 337 mg
  • Iron - 5.7 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.4 mg

Step 1

Heat oven to 325 degrees.

Step 2

Sift together flour, sugar, baking powder and salt.

Step 3

Make a well and add oil, egg yolks, water, and orange peel, stir till smooth.

Step 4

In a separate bowl combine cream or tartar and egg whites. Beat until stiff peaks form.

Step 5

Gradually add batter to egg whites, folding together just until blended.

Step 6

Pour into ungreased tube pan.

Step 7

Bake 75 minutes, or until top springs back when touched lightly.

Step 8

Invert tube pan on a funnel and leave toll completely cool.

Step 9

Frost with orange or lemon butter icing, or an orange glaze.

Tips & Variations


No special items needed.

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