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Orange Chiffon Cake
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Recipe Information
Description:
Orange Chiffon Cake

Source:
Sue B

Ingredients
  • 2-1/4 cups (525 ml) cake flour
  • 1-1/2 cups (350 ml) white sugar
  • 1 tbsp (15 ml) baking powder
  • 1 tsp (5 ml) salt
  • 5 egg yolks, room temperature
  • 1/2 cup (125 ml) vegetable oil
  • 3/4 cup (175 ml) orange juice
  • 1 tbsp (15 ml) grated orange rind
  • 1 tsp (5 ml) vanilla extract
  • 1 cup (225 ml) egg whites, room temperature
  • 1/2 tsp (2 ml) cream of tartar
Preparation
  • Preheat oven to 325 degrees (175 C.) F.
  • 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.
  • Makes 1 - 10 inch tube pan
Comments
This is a very good cake, and a large cake at that.

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