Orange Chiffon Cake

Orange Chiffon Cake

An extremely simple easy cake to make that is surprisingly light and moist that your family and guests will absolutely love. Be prepared for this cake to disappear very quickly when served!
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 12 people
Course: Appetizer, Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Ingredients
  • 2 eggs, separated
  • 1 1/2 cups sugar
  • 2 1/4 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup salad oil
  • 1 grated peel plus juice of one orange
  • 1 cup juice of 1 orange plus enough milk to measure 1 cup of liquid

Method
 

Cake Batter
  1. Grease & flour tube pan
  2. In small mixer bowl, beat egg whites until foamy
  3. Beat in 1/2 cup sugar 1 tablespoon at a time
  4. Continue to beat until very stiff & glossy
  5. Set meringue aside
  6. Measure remaining sugar, flour, baking powder & salt in large mixer bowl
  7. Add oil & half of the orange milk mixture to the flour & beat for one minute; scraping bowl constantly
  8. Add remaining orange milk mixture & the egg yolks; beat one minute, scraping bowl occasionally
  9. Fold in meringue
  10. Pour into prepared tube pan
  11. Bake at 350 degrees for about 40 minutes or until wooden pick inserted in center comes out clean
  12. Cool in pan for about 15 minutes & remove from pan
  13. When completely cooled, drizzle with an orange glaze icing
Orange Glaze Icing
  1. 1 cup confectioner's sugar; 1 teaspoon soft butter; grated peel of one orange & juice of half of one orange
  2. Mix the glaze ingredients & drizzle over top & sides of cake
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