March 12, 2007

• Orange Chiffon Cake Recipe

  I believe it was gandywhite who asked if I'd share the recipe for Alice's Orange Chiffon Cake . . . and here it is.

  2 Cups Flour -  4 TBS Corn Starch - 1 1/2 Cups Sugar - 3 tsp baking powder - 1 tsp salt - 1/2 Cup Salad Oil - 7 egg yolks (save the whites) - 3/4 cup orange juice - 3 TBS grated orange rind - 1 Cup Egg Whites (7 or 8) - 1/2 tsp cream of tartar.

  Heat oven to 325. Stir together flour, sugar, baking powder & salt. Make a well and add in order: oil, egg yolks, orange juice, orange peel. Stir till smooth. Put egg whites and cream of tartar in large mixing bowl. Beat until very stiff. Very gradually pour egg yolk mixture over egg whites, gently folding in just until blended. Do Not Stir. Pour into ungreased tube pan. Bake 1 hour 15 minutes or until top springs back when touched. Invert tube pan over a funnel or bottle neck and let it hang until cake is completely cool.

  Frost with orange butter icing:  1/3 cup solt butter - 3 cups powdered sugar - 3 TBS grated orange peel - 3 TBS orange juice.

  Blend butter, sugar, orange peel and juice until smooth. Ice cake when it is NOT in any way still warm. If you don't wait your icing will slide down the sides of the cake.  

  • 9:06 pm
  • 3 Comments