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LARGE ORANGE CHIFFON CAKE Recipe

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This recipe for LARGE ORANGE CHIFFON CAKE is from Clark and Woods Family Cookbook, 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:  
2 1/4 cups sifted flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup cooking oil
5 unbeaten egg yolks
juice of 2 medium size oranges plus water to make 3/4 cup
2 tablespoons grated orange rind
1 cup egg whites (about 7 or 8)
1/2 teaspoon cream of tartar
Directions:
Directions:
Mix together -- flour, sugar, baking powder and salt; then make a well in middle. Add cooking oil, egg yolks, orange juice and water and orange rind. Beat until smooth. Put the egg whites and cream of tartar into a large mixing bowl. Whip until whites form very stiff peaks. Pour egg yolk mixture gradually over whipped egg whites. Gently folding just until blended. DO NOT STIR. Pour into a greased and floured angel food cake pan. Bake at 325º for 65 to 70 minutes. Turn pan upside down to cool.
ICING -- Melt in saucepan -- 1 stick margarine. Remove from heat. Blend in 4 tablespoons cake flour, 1/4 teaspoon salt. Stir in slowly 1/2 cup orange juice. Bring to a boil. Boil 1 minute stirring constantly. Stir in 3 to 4 cups powdered sugar. Add 1 tablespoon grated orange rind.Cool. Then ice cake.

 

 

 

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