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Orange Chiffon Cake
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Recipe Information
J. Brandt

Serves/Makes:One 10 x4 tube pan cake

  • 2 cups (475 ml) all purpose flour or 5-1/4 cups (1250 ml) cake flour
  • 1-1/2 cups (350 ml) sugar
  • 3 tsp (15 ml) baking powder
  • 1 tsp (5 ml) salt
  • 1/2 cup (125 ml) vegetable oil
  • 7 egg yolks (with all-purpose flour) or 5 egg yolks(with cake flour)
  • 3/4 cup (175 ml) cold water
  • 2 tbsp (30 ml) grated orange peel
  • 1 cup (225 ml) egg whites (about 8)
  • 1/2 tsp (2 ml) cream of tartar
  • Orange or Lemon Butter Frosting.
  • Heat oven to 325 degrees (175 C.) F.
  • Mix flour, sugar, baking powder and salt.
  • Beat in oil, egg yolks, water and orange peel with spoon until smooth.
  • Beat egg whites and cream of tartar in large mixer bowl until stiff peaks form.
  • Pour egg yolk mixture gradually over beaten egg whites, folding with rubber spatula just until blended.
  • Pour into ungreased tube pan, 10 x4 inches.
  • Bake until top springs back when touched lightly, about 1 1/4 hours.
  • Invert pan on funnel; let hang until cake is cold.
  • Remove from pan.
  • Frost with Orange or Lemon Butter Frosting.
  • Orange or Lemon Butter Frosting:
  • Mix 3 cups (700 ml) powdered sugar, 1/3 cup (80 ml) margarine or butter, softened, 1 tablesppoon plus 1-1/2 tsp (7 ml) grated orange peel or lemon peel and about 3 tbsp (45 ml) orange juice or lemon juice.
Taken from Betty Crocker Cookbook 1980 version. *If using self-rising flour, omit baking powder and salt.

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