Orange Chiffon Cake

READY IN: 1hr 15mins
Recipe by Northern_Reflectionz

This was my absolute favorite cake as a child. We always got to choose what kind of cake we wanted for our birthday, and this was always my choice!

Top Review by Winnie L.

GREAT recipe! I've been looking for this for awhile, because my aunt used to make this...but I never could make it with her recipe! I followed the directions on this first time (except used more eggs and substituted olive oil for vegetable oil) and it came out BETTER than my aunt's cake! I doubled the ingredients and made two cakes the 2nd time. Awesome again! The top of the cake keeps cracking, and the sides never come out perfect...but still working on it! Maybe wiggle the batter in pan a little to smooth out the top, prior to putting in oven? As for the sides, I think I just need a sharper knife. Also, my aunt's recipe called for only 1/2 cup of sugar to this recipe's 1.5 cups...would like to try it with less sugar next time.

Ingredients Nutrition

Directions

  1. Stir flour, sugar, baking powder, salt and orange rind together. Make a well in the centre of the dry ingredients, and then add in this order: vegetable oil, egg yolks, orange juice and water.
  2. Beat til smooth.
  3. Add cream of tartar to egg whites and beat in a separate bown until stiff peaks are formed.
  4. Gradually pour batter over beaten egg whites, gently folding until just blended.
  5. DO NOT STIR.
  6. Pour batter into ungreased 10" tube pan.
  7. Bake 325 55 minutes.
  8. Increase heat to 350F and bake 10 mins longer.
  9. Invert pan, and allow to cool.
  10. Remove and frost if desired.

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