"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Orange Chiffon Cake Recipe

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

Cheryl Nickels
Added: Monday, July 31, 2006


2 c. flour
4 tsp. baking soda
6 eggs seperated
1/2 tsp. cream of tartar
1/2 c. oil
1 1/2 c. sugar
1/2 tsp. salt
3/4 c. orange juice
2 tbsp. grated orange peel

1. Combine dry ingredients.
2. Add egg yolks, orange juice, oil, orange peel.
3. Beat until smooth (5 minutes).
4. In another bowl, beat egg whites and cream of tartar until stiff.
5. Fold mixture gently into batter.
6. Spoon into ungreased tube pan.
7. Bake at 350 degrees for 45-50 minutes.
8. Invert pan to cool, remove and glaze.


1/2 c. melted butter
2 c. powdered sugar
2-4 tbsp. orange juice
1/2 tsp. grate orange peel




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