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Orange Chiffon Cake

Author Jacqueline

Ingredients

  • 2 ¼ cups cake flour
  • 1 ½ cups white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 5 egg yolks
  • ½ cup vegetable oil
  • ¾ cup orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 cup egg whites from about 8 large eggs
  • ½ teaspoon cream of tartar
  • Icing:
  • cup butter softened
  • 1 ½ tablespoons orange zest
  • 1 teaspoon lemon zest
  • ¼ teaspoon salt
  • 1 egg yolk
  • 4 cups confectioners' sugar
  • 3 tablespoons orange juice
  • 1 tablespoon lemon juice

Instructions

  • Preheat the oven to 325F.
  • In a medium sized bowl, add the cake flour, sugar, baking powder and salt. Whisk together and form a well in the middle. Add the egg yolks, oil, juice, zest and vanilla and set aside.
  • In a large bowl, add the egg whites and cream of tartar. Using a handheld mixer, beat the egg whites until stiff.
  • Using the same handmixer/beaters, mix together the egg-flour-orange bowl until smooth.
  • Fold the egg yolk batter into the bowl of egg whites, 1/4 at a time.
  • Pour into an ungreased 12" angel food/tube cake pan. Bake in the preheated oven for 1 hour, or until a toothpick comes out clean when inserted. Invert pan while cooling. Remove from pan.
  • To make the icing: In a large mixing bowl, beat together all frosting ingredients until smooth. Frost cake all around and serve.