Orange Chiffon Cake

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  • Cake:
  • 2 1/4  cups  cake flour
  • 1 1/2  cups  sugar
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 8  large eggs, plus 1 white, at room temperature
  • 1/2  cup  vegetable oil
  • 3/4  cup  fresh orange juice
  • 3  tablespoons  grated orange zest
  • 1  teaspoon  vanilla extract
  • 1  teaspoon  cream of tartar

  • Glaze:
  • 1/2  cup  fresh orange juice
  • 1  pound  confectioners' sugar, sifted


Make cake: Preheat oven to 325°F. Sift flour, 3/4 cup sugar, baking powder and salt. Separate eggs. Whisk yolks, oil, juice, zest and vanilla. Whisk oil mixture into flour mixture.
Beat whites until frothy. Add cream of tartar; beat until firm. Beat in 3/4 cup sugar, 1 Tbsp. at a time, until peaks form. Fold 1/4 of whites into batter; add remaining whites.
Bake in an ungreased 10-inch tube pan 1 hour and 10 minutes, until a tester comes out clean. Invert pan over neck of a bottle to cool. When cool, run a knife around edges to remove cake. Place on a rack.
Make glaze: Stir juice into sugar; drizzle over top of cake and down sides.

 Who don't enjoy Orange Chiffon Cake that little snack that you have with your coffee... instead of donuts a small piece of Chiffon Cake.... If you running somewhere and you don't got nothing to snack on on your way to work.... A Orange Chiffon Cake is the way to do it... specially on your way to work.... GOOD GOOD GOOD.... Try it leave your comments and subscribe.... 

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