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Orange Chiffon Cake Recipe

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This recipe for Orange Chiffon Cake is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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