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Orange Chiffon Cake Recipe

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This recipe for Orange Chiffon Cake, by , is from Family Recipes To Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Alvord
Added: Sunday, February 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups Flour, 1 1/2 cups Sugar, 4 tsp. Baking Powder, 1 tsp. Salt, 6 Eggs separated, 3/4 cups Orange Juice, 1/2 cup Wesson Oil, 3 tsp. Grated Orange peel, 1/2 tsp. Cream of Tarter, Orange Glaze: 1/2 cup Butter, 2 cup Powdered Sugar, 3 T. Orange Juice, 1 tsp. grated Orange Peel

Directions:
Directions:
Combine first 4 ingredients. Add egg yolks, orange juice, oil and orange peel. Beat until smooth. In another bowl beat egg whites and cream of tarter until stiff but not dry. Fold into orange mixture. Sread into an ungreased angel food cake pan. Bake at 350 for about 45 minutes. Invert pan to cool. When cool, remove cake from the pan. Make glaze by melting butter in saucepan, remove from heat and add the rest of the ingredients. Pour over top of the cake letting it run down the sides of the cake.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours`
Personal Notes:
Personal Notes:
Really light and fluffy.

 

 

 

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