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Orange Chiffon Cake
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Recipe Information
From Mama's collection written by Sandra Dillehay

Serves/Makes:should serve 12

  • cake:
  • 1 cup (225 ml) egg whites [from 7 large eggs], at room temperature
  • 1-1/3 cups (325 ml) plus 2 tbsp (30 ml) sugar
  • 1 tbsp (15 ml) freshly grated orange peel
  • 3/4 cup (175 ml) fresh orange juice
  • 1/3 cup (80 ml) vegetable oil
  • yolks from 4 large eggs
  • 1 tsp (5 ml) orange extract
  • 2-1/4 cups (525 ml) cake flour [not self rising] or 2 cups (475 ml) all-purpose flour
  • 1 tbsp (15 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • Frosting[ see note]
  • 3-3/4 cups (875 ml) confectioners' sugar
  • 1 stick [1/2 cup] butter or margarine [not spread], at room temperature
  • 1/4 cup (60 ml) water
  • 3/4 tsp (4 ml) orange extract
  • 4 drops yellow food coloring
  • 2 drops red food coloring
  • Heat oven to 325 F. and have a 9 to 10 inch tube pan ready.
  • If pan has a removable bottom, do nothing. If not, lightly grease and line bottom
  • with waxed paper.
  • Lightly grease paper [don't grease sides of pan.
  • Cake:
  • Beat egg whites in a large bowl with an electric mixer on medium speed until frothy.
  • Increase mixer speed to high, gradually adding the 2 tbsp (30 ml) sugar.
  • Beat until whites greatly increase in volume, are thick and glossy, and stiff peaks form when beaters are lifted.
  • In another large bowl, with electric mixer on medium [ no need to wash beaters], beat remaining 1-1/3 cups (325 ml) sugar, the orange peel, and juice, oil, egg yolks
  • and orange extract until well blended.
  • With mixer on low, gradually beat in flour, then baking powder and salt until batter is smooth.
  • Stir about 1/3 the whites into batter.
  • Pour batter over remaining whites and gently stir [fold] with a rubber spatula until no white streaks remain.
  • Scrape into tube pan and smooth top.
  • Bake 1 hour or until a pick inserted near center comes out clean.
  • Invert tube pan on a wire rack or hang on the neck of a glass bottle.
  • Let cool completely.
  • Run a knife around edges and sides of tube pan and tremove pan.
  • Loosen and rtemove bottom, or peel off paper. [Cake can be covered and refrigerated
  • up to 3 days or wrapped airtight and frozen up to 1 month.]
  • Place cake right side up on a serving plate.
Frosting: Beat confectioners sugar, butter, water and extract in a medium sized bowl with electric mixer on medium speed 1 minute until fluffy. Beat in food color, one drop at a time. Spread evenly over cake including inside of tube hole.

NOTE: To save time, you can use two cans [ 16 ounces each] ready to spread vanilla frosting. Scrape frosting into a medium sized bowl. Stir in 1 1/4 teaspoons orange extract. Add food coloring according to directions above until smooth and evenly tinted a pale orange. Frost cake as directed.

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