Orange Chiffon Cake
Now a long-time favorite, chiffon cakes were originally developed in our kitchens to combine the fluffiness of sponge cake with the richness of better cake. In this version, a gay garnish of orange segments hints of the bright fresh flavor in the cake.
Ingredients
- 2 1/4 cups cake flour or 2 cups all-purpose flour
- 1 1/2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup salad oil
- 5 egg yolks (with cake flour) or 7 egg yolds (with all-purpose flour)
- 3/4 cups cold water
- 2 tablespoons grated orange peel
- 1 cup egg whites (7 or 8)
- 1/2 teaspoon cream of tartar
- Creamy Glaze
Directions
- Heat oven to 325°. Stir together flour, sugar, baking powder and salt. Make a "well" and add in order: oil, egg yolks, water and orange peel. Stir until smooth.
- Measure egg whites and cream of tartar into large mixer bowl. Beat until whites form very stiff peaks. Gradually pour egg yolk mixture over beaten whites, gently folding just until blended. Pour into ungreased tube pan, 10x4 inches.
- Bake about 75 minutes or until top springs back when touched lightly with finger. Invert tube pan on funnel; let hang until cake is completely cool.
Note: If using self-rising flour, omit baking powder and salt.
Source: Betty Crocker’s Cookbook - 1972, Page 108.