Recipe by Kittencal@recipezazz
I made this cake over the holidays and had to share it on this site, it is the best (and highest) chiffon cake I have ever made!!! Make certain that your egg whites are room temperature before beating.
Top Review by Aunt B
My grandmother always made an orange chiffon cake for my dad on his birthday. She passed in 1991. I have tried for 10 years to make one like hers. I found it with this recipe. Highest and best tasting chiffon I have ever made. Another reviewer said that it only needed to be cooked for 50-60 minutes. I found it needed about 68 minutes. Thank you so much for this recipe.
- 2 cups flour
- 1 1⁄2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄2 cup canola oil
- 7 egg yolks
- 1⁄2 cup fresh orange juice
- 1⁄4 cup water
- 2 tablespoons grated orange zest
- 2 teaspoons vanilla
- 7 egg whites, room temperature
- 1⁄2 teaspoon cream of tartar
- 2 tablespoons butter, room temperature
- 1 pinch salt
- 1 orange, zest of, grated
- 1⁄4 teaspoon orange extract (optional)
- 3 cups icing sugar
- 1 -2 drop orange food coloring (optional)
Directions See How It's Made
- Preheat oven to 325°.
- Prepare an ungreased 10-inch tube pan.
- In a large bowl blend together the flour with sugar, baking powder and salt.
- Add in oil egg yolks, orange juice, water, orange zest and vanilla; beat using an electric mixer until smooth and no sugar granules remain (about 5 minutes).
- In a large bowl beat room temperature egg whites until frothy then add in cream of tartar, continue beating until very stiff.
- Using a spatula gently fold in the egg whites into the flour/sugar mixture.
- Pour the batter into tube pan.
- Bake for about 50-60 minutes or until cake tests done.
- Invert the pan and allow cake to cool completely (I use a en empty beer bottle for this).
- Run a knife around the inside of the pan to release the cake and invert onto a serving plate.
- To make the glaze; in a bowl whisk together all ingredients until smooth. Drizzle over the cooled cake.