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Orange Chiffon Cake Recipe

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Orange Chiffon Cake image

 

This recipe for Orange Chiffon Cake, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Preston Younger
Added: Saturday, March 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup sugar
1 small can frozen orange juice
1/4 cup lemon juice
6 egg yolks
1 envelope plain gelatin
1/4 cup cold water
6 egg whites, beaten stiff
1 A & P orange chiffon cake broken into bite size pieces
Cool Whip

Directions:
Directions:
In a heavy saucepan, place 3/4 cup sugar, frozen orange juice, lemon juice, and egg yolks. Mix and cook slowly until slightly thickened, stirring while cooking. Remove from stove. Add 1 envelope plain gelatin dissolved in 1/4 cup cold water. Set aside to cool. Beat 6 egg whites until stiff. Add 3/4 cup sugar. Fold into the cooled first mixture. Fold in one A & P orange Chiffon cake broken into bite sized pieces. Pour into an angel food cake pan. Refrigerated several hours, preferably over night. Turn out. Ice with Cool Whip.

 

 

 

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