Orange Chiffon Cake


Enjoy this delicious orange chiffon cake with fresh fruit and a cup of coffee or tea.


2 1⁄4 cups
cake flour
1 1⁄2 cup
1 tablespoon
baking powder
1 tablespoon
egg yolks
3⁄4 cups
orange juice
2 tablespoons
orange zest
1⁄2 cup
vegetable oil
egg whites
1 teaspoon
1⁄2 teaspoon
cream of tartar


  1. Preaheat the oven to 325 F.  Have ready an ungreased bundt pan or 13 x 9 baking pan.
  2. In a bowl, mix flour, 1 1/4 cup sugar, baking powder, and salt.
  3. To the dry ingredients, add egg yolks, orange juice, oil, zest, and vanilla. Beat on high speed or whisk until smooth.
  4. Clean beater or whisk. In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
  5. To egg whites, gradually add remaining 1/4 cup of sugar. Continue beating until stiff peaks form.
  6. Use a spatula to fold 1/4 of the egg whites into the cake batter. Fold in the remaining amount.
  7. Pour the batter into prepared pan. Bake 55-65 minutes, until the cake is springy to the touch or when a toothpick inserted comes out clean.


Prepare a quick icing with

1 cup icing sugar2 - 4 tbsp orange juiceAnd drizzle this over the cooled cake. 

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