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Orange Chiffon Cake - Regal Orange Chiffon Cake
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Recipe Information
Better Homes and Garden


  • 2 cups (475 ml) all-purpose flour
  • 1-1/2 cups (350 ml) granulated sugar
  • 1 tbsp (15 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • 3/4 cup (175 ml) cold water
  • 1/3 cup (80 ml) cooking oil
  • 3 large egg yolks
  • 1 tbsp (15 ml) grated orange peel
  • 1 tsp (5 ml) vanilla
  • 8 large egg whites
  • 1/2 tsp (2 ml) cream of tartar
  • powdered sugar
  • In large bowl, stir together flour, granulated sugar, baking powder and salt.
  • In another large bowl, combine water, cooking oil, egg yolks, orange peel and vanilla.
  • Make well in center of flour mixture; add egg yolk mixture.
  • Beat with electric mixer on low speed until combined.
  • Wash beaters thoroughly.
  • In a large bowl, beat egg whites on high speed until frothy.
  • Beat in cream of tartar and continue beating just until stiff peaks form (tips stand straight).
  • Pour egg-yolk batter in a thin steam over entire surface of beaten egg whites; fold in lightly by hand.
  • Pour batter into an ungreased 10-inch tube pan.
  • Bake in a 325 degree (175 C.) oven for 55 to 60 minutes or until top of cake springs back when touched lightly.
  • Remove from oven; invert in its pan.
  • Cool in pan.
  • Gently loosen side of cake from pan with a spatula or knife.
  • Invert onto a serving plate and remove pan.
  • Sift powdered sugar over cake.

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