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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:
The reviewer gave this recipe 14 stars. This recipe average a 4.2 star rating.
Read Reviews (10)
Original recipe yield 1 - 10 inch tube pan

SERVINGS

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Servings
 

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

DIRECTIONS

  1. 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.
  2. 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.
  3. In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.
  4. 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.
  5. 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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2004 by hope03
Oh, oh, oh! This was sublime! I searched for this recipe for years. We would savor this cake... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2006 by Chrisa
Very good. The only reason that I gave it a four was because on the recipe, it said to place... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2004 by Lonnie
This is a great "keeper cake" -- perfect to have on hand for serving with summer fruits and... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by CRN
I WOULD NOT MAKE THIS CAKE AGAIN. I THINK "BETTYY CROCKER " ORANGE CAKE IS MUCH BETTER. TO... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2006 by kyla
This cake was perfect. Just how how a real cake should be. Will definitely use again and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2008 by LehighBarbie
We really enjoyed this cake. I didn’t have zest or orange concentrate so I substituted a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2007 by Janet
I made it this weekend and it was FANTASTIC!! Just be careful to watch it while cooking, mine... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by MSGEMINI
This delicious, light, and not too oily cake has brought back alot of sweet memories !! very... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2008 by the coolest cook around
this cake was quite a hassle! it took me almost 30 minutes to whip the eggs! when you called... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2007 by three
I used an almond glaze on top which goes well w/ the orange flavor! MORE