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Orange chiffon cake

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Ingredients/Components

cake flour
baking powder - 1 tbsp
salad oil - 1/2 c
egg whites - 7 item
liquid juice of 2 oranges plus water - 3/4 item
grated orange peel - 3 Tbsp
5 oz - 1 can
sugar
salt - 1 tsp
egg yolks - 5 item
cream of tartar - 1/2 tsp

How to make orange chiffon cake:

In large bowl, combine flour, sugar, baking powder and salt. Make a well in center and add in order: oil, egg yolks, liquid and orange peel. Beat with spoon until smooth. Beat egg whites and cream of tartar in another large bowl until whites form stiff peaks. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber spatula just until blended. Pour into ungreased 10-inch tube pan. Bake at 350° for 45 to 50 minutes. Invert on funnel to cool. Frost. Makes 12 to 16 servings. 290 calories per 12, 215 calories per 16 (without frosting).

Recipe categories: Desserts, Cakes, < 4 hours.

Rating:

3.7

Average rating: 3.7, total votes: 9

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