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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Grandma's Orange Chiffon Cake Recipe

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This recipe for Grandma's Orange Chiffon Cake, by , is from Euler Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shelley McLellan, daughter of Eunice Patterson (Euler)


1 cups all purpose flour
1 cups sugar
3 tsp baking powder
1 tsp salt
cup vegetable oil
7 egg yolks (unbeaten)
cup cold water
1 tsp vanilla
2 tsp orange rind
8 egg whites (1cup)
tsp cream of tartar

Pre heat oven to 325

In mixing bowl, combine flour, sugar, baking powder & salt. Make a hollow in the center & add in order, oil, egg yolks, water, vanilla & orange rind, mixing with electric mixer after each addition. In separate bowl, beat egg whites with cream of tarter until stiff peaks. Pour 1st mixture a little at a time over beater egg whites, folding gently after each addition. Pour batter into "ungreased" tube pan.
Bake at 325 for 55 minutes, remove from oven & cool for 5 minutes before inverting onto plate.
Cool completely

May make a glaze with orange juice & icing sugar & drizzle over top & down sides





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