Reviewed: Nov. 20, 2009

Since the cake is supposed to be a chiffon, I used cake flour and sifted the dry ingredients 3 times. i followed the reviews of others and used 3/4 cup OJ and omitted the water. I also added a touch of orange color to the egg yolk batter and when it was combined with the whites, the cake had a wonderful orange color making it look like an orange cake. The cake was so fragrant even while it was baking. Moist, flavorful and a burst of sunshine kind of cake!

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pinksugar

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Reviewed: Oct. 6, 2009

Turned out moist and fluffy, I agree with substituting OJ for the water, like the others stated. My cake needed more orange flavour. I've tasted even fluffier chiffon so I'm going to try and experiment with ratio of egg whites to batter. But overall, the cake was good.

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superrose

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Apr. 8, 2009

This is delicious, so light and fluffy. Tastes great without the icing and extra calories. I also used all oj like another reviewer. I blended the sugar in the blender to make it fine and sifted the flour 2 times to make sure it turned out really fluffy.

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sandy

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Reviewed: Mar. 9, 2009

Fantastic recipe! The cake came out moist and fluffy! The instructions were easy to follow - a definate keeper. Thanks for sharing.

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chabo

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Reviewed: Jan. 11, 2009

Very moist, tasty & smell good. I preheat oven at 150C and bake for 30minutes instead of 1hour otherwise it'll get burn. Tks for the recipe.

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Reviewed: Oct. 7, 2008

I use this recipe for my first attempt at baking a chiffon cake. This a great recipe! The cake is nicely moist & flavorsome and doesn't use cake flour. I live in Sydney and couldn't find cake flour required in typical chiffon recipe and couldn't be happier when I found this recipe. Will definitely use it again.

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Ting'er

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Reviewed: Jan. 29, 2008

Gorgeous cake, very moist, very delicate, very tasty. I added almond extract and used a different whipped icing, and it was delicious. My only difficulty was that, when I took it out of the tube pan, a little bit tore from the top, damaging an otherwise perfect finish. It wasn't anything a little icing patch job didn't fix, but I wonder if lightly greasing the top wouldn't have helped. Awesome recipe, will make again.

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Sarah Wiebe

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 30, 2007

This is great recipe! Very moist and quite delicate. I did not use the 1/4 C water but instead increased the OJ by that amount- I also did not have any orange peels and not enough lemon peels either. Didn't bother with the frosting as it taste sooooo good anyway! Definitely a keeper! thanks for the recipe, Ann!

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