How to Make Orange Chiffon Cake
Try this tasty variation of orange chiffon cake. This cake has a nice fruity orange taste and it depends on you if you want to frost with your favorite icing or serve it plain.
Ingredients
- 2 1/4 cups 225 grams sifted cake flour
- 1 1/2 cups 300 grams sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup salad oil
- 5 medium egg yolks unbeaten
- Grated rind of 2 oranges
- 1 cup egg whites
- 1/2 teaspoon cream of tartar
- Juice of two medium oranges-add water to make 3/4 cup
- or use an orange concentrate, like Tang, Sunny or Sunquick, and dilute with water
Cointreau Syrup:
- 1/2 cup sugar
- 1/4 cup Cointreau
- 1/4 cup butter
- 1/4 cup water
Instructions
How to make Orange Chiffon Cake:
- Preheat oven to 325 °F. Sift together flour, 1 cup of the sugar, baking powder and salt into a medium mixing bowl.
- Make a well in center of flour mixture; add oil, egg yolks, orange rind and orange juice. Beat with paddle attachment of electric mixer until smooth.
- In a large mixing bowl, whip egg whites with cream of tartar until frothy. Add remaining 1/2 cup sugar in four additions, beating until stiff, but not dry peaks form.
- Pour egg yolk mixture gradually over egg whites, folding gently just until blended.
- Pour into ungreased 10-inch tube pan and bake for 65 minutes. Invert pan over a long -necked bottle to cool. Brush with Cointreau Syrup. Yields 12-15 servings.
How to make the Cointreau Syrup:
- In a small saucepan, combine sugar, water and Cointreau. Cook until sugar is melted, then stir in butter, until melted.