Recipes Orange Chiffon Cake (Dessert)

Serving Size
1 slice
Number of Servings
    • 1 1/2  teaspoons  baking powder
    • 1/2  teaspoon  salt
    • 8  ounces  granulated sugar (about 1 cup), divided
    • 6  ounces  sifted cake flour (about 1 3/4 cups)
    • 1  tablespoon  grated orange rind
    • 1/2  cup  fresh orange juice (about 1 orange)
    • 1  tablespoon  grated lemon rind
    • 5  tablespoons  canola oil
    • 1 1/2  teaspoons  vanilla extract
    • 3  large egg yolks
    • 8  large egg whites
    • 3/4  teaspoon  cream of tartar
    • 2  teaspoons  powdered sugar



Preheat oven to 325°.  Combine baking powder, salt, 7 ounces sugar, and flour in a large bowl, stirring with a whisk until mixture is well combined.  Combine orange rind and next 5 ingredients (through egg yolks) in a medium bowl, stirring with a whisk. Add rind mixture to flour mixture, stirring until smooth.
Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1 ounce sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.
Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 45 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate. Sift powdered sugar over top of cake. 

Nutrition Information

Calories: 158; Fat: 5.3g; Protein: 3.3g; Carbohydrate: 24.2g; Fiber: 0.3g; Cholesterol: 38mg; Iron: 1mg; Sodium: 149mg