"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Orange Chiffon Cake Recipe

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

Terry Wilford
Added: Monday, November 21, 2005


2 1/4 cups sifted cake flour.
1/2 cup orange juice.
1 1/2 cup sugar.
1/4 cup water.
3 tsp baking powder.
2 tsp vanilla.
1/2 cup oil.
1 cup egg whites (7 - 8 eggs.)
5 egg yolks.
1/2 tsp cream of tartar.
2 tsp grated orange peel.
1 tsp salt.
1 tsp grated lemon peel.

Citrus Lemon Frosting ingredients;
2 egg yolks.
2 tsp grated orange.
1 tsp orange juice.
1/2 tsp vanilla.
6 tbsp sofened butter or margarine.
1 lb confectioners sugar.

Sift together flour, sugar, baking powder and salt in a large bowl. Make a well in the center of dry ingredients and add oil, egg yolks, orange and lemon peels, orange juice, water and vanilla. Beat until smooth. Beat egg whites until frothy, add cream of tartar and continue beating until whites hold very stiff peaks but are not dry. Carefully fold in egg yolk mixture until well blended. Pour batter into 10 inch tube pan. Bake at 325 degrees for 50 - 55 minutes. Increase temperature to 350 degrees and bake an additional 10 to 15 minutes. Remove from oven and immediately invert cake pan on wire rack. Cool cake completely before removing form pan. Prepare the Citrus Lemon Frosting by beating the ingredients togther well and spread on the cake.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes




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