Orange Chiffon Cake(Large)
Orange Chiffon Cake(Large) is an moderately easy dinner. Made with 2 1/4 c. sifted cake flour, 1 1/2 c. sugar, 3 tsp. baking powder, 1 tsp. salt and 1/2 c. wesson oil, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
🔗 Recipe adapted from RecipeNLG-Full
Sift together flour, sugar, baking powder and salt.
Make a large well and add oil, egg yolks, juice from oranges and orange rind.
Mix well until smooth.
Measure into large bowl the egg whites and cream of tartar.
Beat until eggs form a very stiff peak; do not underbeat.
Gently fold egg yolk mixture into whipped egg whites just until blended.
Do not stir.
Pour into ungreased pan immediately.
Cut through batter with knife to remove air bubbles.
In 10 x 4-inch tube or angel food pan bake at 325° for 65 to 70 minutes.
In 9 x 13 x 2-inch oblong bake at 350° for 45 to 50 minutes or until top springs back lightly.
Turn pan upside down until cool.
Cool thoroughly before removing from pan.
Frost with Orange Icing.
🍷 Perfect Pairings
Complete your meal with these
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