The best delicious Elise's Orange Chiffon Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Elise's Orange Chiffon Cake recipe today!
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2 1/4 c Cake flour
1 1/2 c Sugar
3 ts Baking powder
1 ts Salt
1/2 c Vegetable oil
5 Unbeaten egg yolks
Juice of 2 oranges — plus
Water to make 3/4 cup
Grated rind of 2 oranges —
2 Tablespoons
1 c Egg whites — 7 to 8 eggs
1/2 ts Cream of tartar
Mix first 4 ingredients (the dry ingredients) in a large bowl. Make a well
in dry ingredients and add 1/2 cup vegetable oil then the 5 unbeaten egg
yolks, then the orange juice and orange rind. Beat with a spoon until
smooth. In another large mixing bowl, whip the 1 cup egg whites and 1/2
teaspoon cream of tartar until very stiff. Pour the egg yolk mixture
gradually over whipped egg whites. Gently fold into egg whites; DO NOT
STIR. Pour into ungreased 10 inch x 4 inch deep tube pan. Bake in preheated
325 degree oven for 65-70 minutes. Upon removing cake from oven,
immediately turn pan upside down, placing tube part over the neck of a
funnel or bottle if your pan does not have legs. Let hang free until cold.
Loosen from sides with a spatula and turn out onto serving plate. Spread
with Orange Butter Cooked Icing. Orange Butter Cooked Icing Melt 1/2 cup
butter or shortening (should be at least 1/2 butter for flavor) in a large
saucepan and blend in 4 Tablespoons cake flour and 1/4 teaspoon salt.
Slowly stir in 1/2 cup orange juice. Bring to a boil and boil 1 minute.
Mixture may appear curdled, but do not despair. Remove from heat and stir
in 3 cups powdered sugar. Beat until of spreading consistency. (If this is
taking a long time, set saucepan into a larger pan of cold water. Stir in 1
Tablespoon grated orange rind. Spread on cooled cake. Variation: Use
frozen strawberries that you have pureed in a blender instead of orange
juice and rind. (Great for Valentine’s Day or Sweet Sixteen parties.)
Yields
1 Servings
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