Reviewed: Dec. 7, 2009

I lost this recipe many years ago and I am very grateful that I found this one. This is the best orange chiffon cake ever! Everyone I have made it for wants the recipe or wants me to make another for them. Thank you, Bubbi from MA

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Barbara R

Cooking Level: Expert

Home Town: Scituate, Massachusetts, USA

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Reviewed: May 28, 2009

I may have goofed up as I substituted vegetable oil for margarine. The cake came out raw on the bottom half of the cake !!!

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sweettooth

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Reviewed: 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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the coolest cook around

Cooking Level: Intermediate

Living In: Orangeville, Ontario, Canada

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Reviewed: 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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LehighBarbie

Cooking Level: Expert

Home Town: Lehigh Acres, Florida, USA

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Reviewed: 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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Janet

Cooking Level: Intermediate

Living In: Springfield, Virginia, USA

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Reviewed: Jan. 2, 2007

I used an almond glaze on top which goes well w/ the orange flavor!

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three

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Reviewed: 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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kyla

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Reviewed: 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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Chrisa

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2003

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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hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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Reviewed: Sep. 13, 2000

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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CRN

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Reviewed: Jun. 20, 2000

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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MSGEMINI

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Reviewed: May 1, 2000

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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