Orange Chiffon Cake Recipe
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Orange Chiffon Cake

By: Ann Pitt  
"This cake recipe was given to me by my sister-in-law many years ago. It's deliciously light in texture, compatible with any meal and makes a beautiful presentation for special occasions. -Ann Pitt, Mountainside, New Jersey"

Rating: This weblink has been rated 9 times with an average star rating of 5.0 Read Reviews (8)

Rate/Review | 347 people have saved this

Prep Time:
20 Min
Cook Time:
55 Min
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 7 eggs, separated
  • 1/2 cup orange juice
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 2 teaspoons vanilla extract
  • 1 tablespoon grated orange peel
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon cream of tartar
  • ICING:
  • 1/2 cup confectioners' sugar
  • 2 tablespoons shortening
  • 1 tablespoon butter or margarine, softened
  • 1 (8 ounce) can crushed pineapple, well drained

Directions

  1. Sift the flour, sugar, baking powder and salt into a large bowl; make a well in the center. In another bowl, beat egg yolks until thicken and lemon-colored. Beat in the orange juice, oil, water, vanilla, and orange and lemon peels. Pour into well in dry ingredients; beat with a wooden spoon until smooth. In a mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar; beat until stiff peaks form. Gradually fold into batter.
  2. Transfer to an ungreased 10-in. tube pan. Bake at 325 degrees F for 55-60 minutes or until cake springs back when lightly touched. Immediately invert cake; cool completely. Loosen cake from sides of pan; remove cake and place on a serving platter.
  3. For icing, combine the confectioners' sugar, shortening and butter until smooth. Spread over top of cake. Spoon pineapple over icing.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 30, 2007 by SANDY SM 
This is great recipe! Very moist and quite delicate. I did not use the 1/4 C water but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2008 by Sarah Wiebe 
Gorgeous cake, very moist, very delicate, very tasty. I added almond extract and used a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2009 by sandy 
This is delicious, so light and fluffy. Tastes great without the icing and extra calories. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2008 by Ting'er 
I use this recipe for my first attempt at baking a chiffon cake. This a great recipe! The cake... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2009 by chabo 
Fantastic recipe! The cake came out moist and fluffy! The instructions were easy to follow -... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2009 by jc 
Very moist, tasty & smell good. I preheat oven at 150C and bake for 30minutes instead of 1hour... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2009 by pinksugar 
Since the cake is supposed to be a chiffon, I used cake flour and sifted the dry ingredients 3... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2009 by superrose 
Turned out moist and fluffy, I agree with substituting OJ for the water, like the others... MORE

 
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