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Orange Chiffon Cake
SUBMITTED BY:
Carol
PHOTO BY:
enveloppes
"This is a very good cake, and a large cake at that."
RECIPE RATING:
Read Reviews
(10)
Review/Rate This Recipe
Original recipe yield 1 - 10 inch tube pan
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 1/4 cups cake flour
1 1/2 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
5 egg yolks
1/2 cup vegetable oil
3/4 cup orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
1 cup egg whites
1/2 teaspoon cream of tartar
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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
Sift flour, sugar, baking powder, and salt together into bowl. Make a well in center. Put egg yolks, cooking oil, orange juice, orange rind, and vanilla into well. Set aside. Don't beat yet.
In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.
Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased 10 inch angel food tube pan.
Bake in oven for 60 to 70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or frost with Orange Icing.
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REVIEWS
Reviewed on Jan. 8, 2004 by
hope03
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hope03
Jan. 8, 2004
Oh, oh, oh! This was sublime! I searched for this recipe for years. We would savor this cake as kids growing up in Hawaii. Loved it more than the guava version. I did punch up the orange flavor a lot. Here's how: Used one fresh orange for the zest and then squeezed the juice into the 3/4 measuring cup. Filled the rest of the cup with frozen orange juice concentrate (undiluted. Also, used orange food coloring and an extra egg (yolk and white) for more richness and rise. The texture was super. Light and tender. Heavenly orange flavor. Thank you so much. Made it a third time.
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21 users found this review helpful
Oh, oh, oh! This was sublime! I searched for this recipe for years. We would savor this cake...
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Reviewed on Apr. 23, 2006 by Chrisa
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Chrisa
Apr. 23, 2006
Very good. The only reason that I gave it a four was because on the recipe, it said to place the cake in an ungreased tube pan- and I had a lot of trouble getting it out. I was able to salvage my cake and cover up some of the affected spots with the orange glaze from this site. (Which was very good and complimented the cake nicely.) Everyone seemed quite pleased with the taste of this cake and using the icing like glue- the appearance wasn't all that bad- it actually looked good. Good recipe and I would make it again- Only in a greased pan.
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6 users found this review helpful
Very good. The only reason that I gave it a four was because on the recipe, it said to place...
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Reviewed on Jan. 8, 2004 by
Lonnie
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Lonnie
Jan. 8, 2004
This is a great "keeper cake" -- perfect to have on hand for serving with summer fruits and berries. It dresses up nicely with custards or creams and quickly becomes an Old Standby Cake. Can't imagine not making it about four or five times a year.
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5 users found this review helpful
This is a great "keeper cake" -- perfect to have on hand for serving with summer fruits and...
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Reviewed on Aug. 29, 2002 by CRN
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CRN
Aug. 29, 2002
I WOULD NOT MAKE THIS CAKE AGAIN. I THINK "BETTYY CROCKER " ORANGE CAKE IS MUCH BETTER. TO SPONGY OR SOMETHING. NOT FLAVORFUL ENOUGH. TOO MUCH FUSS FOR NOT ENOUGH FLAVOR.
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3 users found this review helpful
I WOULD NOT MAKE THIS CAKE AGAIN. I THINK "BETTYY CROCKER " ORANGE CAKE IS MUCH BETTER. TO...
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Reviewed on Sep. 16, 2006 by kyla
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kyla
Sep. 16, 2006
This cake was perfect. Just how how a real cake should be. Will definitely use again and again. I made it in a greased 10 inch round and lined the bottom with parchment and it worked fine.
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2 users found this review helpful
This cake was perfect. Just how how a real cake should be. Will definitely use again and...
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Reviewed on Feb. 15, 2008 by
LehighBarbie
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LehighBarbie
Feb. 15, 2008
We really enjoyed this cake. I didn’t have zest or orange concentrate so I substituted a spoonful of Tang for the zest and in the icing – it was yummy. I only gave it four stars because I also had sticking issues – You may want to spray or grease the pan to prevent sticking. Otherwise the cake was great.
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1 user found this review helpful
We really enjoyed this cake. I didn’t have zest or orange concentrate so I substituted a...
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Reviewed on Mar. 19, 2007 by
Janet
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Janet
Mar. 19, 2007
I made it this weekend and it was FANTASTIC!! Just be careful to watch it while cooking, mine was done in 45 minutes and I almost lost the batch.
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1 user found this review helpful
I made it this weekend and it was FANTASTIC!! Just be careful to watch it while cooking, mine...
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Reviewed on Aug. 29, 2002 by MSGEMINI
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MSGEMINI
Aug. 29, 2002
This delicious, light, and not too oily cake has brought back alot of sweet memories !! very similar to the one my sister used to make for me when I was small.
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1 user found this review helpful
This delicious, light, and not too oily cake has brought back alot of sweet memories !! very...
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Reviewed on Oct. 10, 2008 by
the coolest cook around
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the coolest cook around
Oct. 10, 2008
this cake was quite a hassle! it took me almost 30 minutes to whip the eggs! when you called for orange juice i wasnt sure weather to put orange concentrate or fresh squeezed. i used half and half and the flavour was rather strong. i would reccomend using fresh squeezed juice.
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0 users found this review helpful
this cake was quite a hassle! it took me almost 30 minutes to whip the eggs! when you called...
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Reviewed on Jan. 2, 2007 by three
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three
Jan. 2, 2007
I used an almond glaze on top which goes well w/ the orange flavor!
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0 users found this review helpful
I used an almond glaze on top which goes well w/ the orange flavor!
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