Recipe by Carol
"This is a very good cake, and a large cake at that."
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2 1/4 cups
1 1/2 cups
cream of tartar
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.
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.
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.
This is a wonderful, light cake. To make the recipe a little better, use castor sugar instead of the white sugar. If you can't find castor sugar in your market, which is simply super fine sugar, put 1-1/2 c. sugar in your food processor and give it a whiz for about 45 seconds to a minute. The sugar will dissolve in the batter more easily and create and even lighter cake.
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.
This was my first time making any type of "chiffon" cake. I must say this recipe ROCKED!!! The cake was light and fluffy and big enough to serve many, many folks! I served this cake with whipped cream and mandarin orange segments. A total hit!
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.
I made a grapefruit chiffon cake instead of orange, and the flavor turned out really good. The texture was not as light and fluffy as I was hoping but I think that was more my heavy handedness than anything. I will probably try it again and see if I can't get it lighter this time.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Chiffon Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 87
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