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Orange Chiffon Cake

How to Make Orange Chiffon Cake

Manny
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.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 20 mins
Course Dessert Recipe
Cuisine Western
Servings 12 servings

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.