Total Time
1hr 15mins
Prep 10 mins
Cook 1 hr 5 mins

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!

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.

Reviews

(3)
Most Helpful

This is a lovely take on a chiffon cake and I have made many. Recommend these cakes highly but the directions need to be followed exactly. Best made in a tube or bundt pan. Also, a better method might be to use cake flour (it is lighter and gives a nices texture) but that is my preference for any chiffon or sponge type cake. Lends itself to many fillings and frosting. Also can be used as a base for fruit topped with whipping cream. Thanks for submitting.

waynejohn1234 May 25, 2010

I'm not rating this recipe as I have not tried it. The copy of this recipe I have is slightly different. I found it in From Babas' Kitchen To Ours. My copy says to use 2 oranges grated, 7 egg yolks, and 7 egg yolks. The rest is the same. Plus the copy of this recipe I have says to make a Orange frosting. Grate the rind of 1 orange, 3 tbl orange juice, 1 tbl butter, 3 tbl light cream, 1 tbl lemon juice, and 3-4 c sifted icing sugar. Mix first 5 ingredients together. Gradually add icing sugar until icing is of good spreading consistency. Overall this sounds so good and I plan to try this recipe. Thanks for posting! Christine (internetnut)

internetnut January 29, 2009

This was a beautiful cake, despite my messing with it a bit. I tried to make cupcakes and realized that the amount of batter would make at least 32 cupcakes. So, I dumped the rest into a bunt pan, and it made a little caks, also very pretty (but somewhat heavier than the cupcakes. What with the chocolate whipped cream frosting on the cupcakes and the chocolate grand marnier ganache on the cake, it was pretty irresistable. Great recipe!

Vye367 January 04, 2008

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