Elise's Orange Chiffon Cake Recipe

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Servings: 1


  • 2 1/4 c. Cake flour
  • 1 1/2 c. Sugar
  • 3 tsp Baking pwdr
  • 1 tsp Salt
  • 1/2 c. Vegetable oil
  • 5 x Unbeaten egg yolks Juice of 2 oranges -- plus Water to make 3/4 c. Grated rind of 2 oranges --
  • 1 c. Egg whites -- 7 to 8 Large eggs
  • 1/2 tsp Cream of tartar


  1. Mix first 4 ingredients (the dry ingredients) in a large bowl. Make a well in dry ingredients and add in 1/2 c. vegetable oil then the 5 unbeaten egg yolks, then the orange juice and orange rind. Beat with a spoon till smooth. In another large mixing bowl, whip the 1 c. egg whites and 1/2 tsp. cream of tartar till very stiff. Pour the egg yolk mix gradually over whipped egg whites. Gently fold into egg whites; Don't STIR. Pour into ungreased 10 inch x 4 inch deep tube pan. Bake in preheated 325 degree oven for 65-70 min. Upon removing cake from oven, immediately turn pan upside down, placing tube part over the neck of a funnel or possibly bottle if your pan does not have legs. Let hang free till cool.
  2. Loosen from sides with a spatula and turn out onto serving plate. Spread with Orange Butter Cooked Icing. Orange Butter Cooked Icing Heat 1/2 c. butter or possibly shortening (should be at least 1/2 butter for flavor) in a large saucepan and blend in 4 Tbsp. cake flour and 1/4 tsp. salt.
  3. Slowly stir in 1/2 c. orange juice. Bring to a boil and boil 1 minute.
  4. Mix may appear curdled, but don't despair. Remove from heat and stir in 3 c. powdered sugar. Beat till of spreading consistency. (If this is taking a long time, set saucepan into a larger pan of cool water. Stir in 1 Tbsp. grated orange rind. Spread on cooled cake. Variation: Use frzn strawberries which you have pureed in a blender instead of orange juice and rind. (Great for Valentine's Day or possibly Sweet Sixteen parties.)


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