DELORES PETERSON'S ORANGE CHIFFON CAKE
1 2/3 cups sifted cake flour
1 3/4 teaspoons baking powder
1 1/4 cups sugar, divided use
1 sprig salt
1/3 cup vegetable oil
2/3 cup liquid (juice from 2 medium oranges plus water as needed)
2 tablespoons grated orange rind
5 egg yolks, unbeaten (about 1/3 cup)
5 egg whites, (about 2/3 cup)
1/4 teaspoon cream of tartar
Sift together the cake flour, baking powder, 1 cup sugar, and salt. Add oil, liquid, orange rind, and egg yolks; beat until smooth. Set aside.
Beat egg white with cream of tartar until egg whites are stiff but not dry. Add the remaining 1/4 cup sugar gradually; beat to a very stiff meringue. Do not underbeat.
Fold egg yolk mixture carefully into egg whites until completely blended. Pour mixture into an ungreased 9 or 10-inch tube pan.
Bake in a 350 degree F oven 50-60 minutes for a 9-inch pan, or 40-50 minutes for a 10-inch pan. Invert pan when it comes out of the oven and cool about an hour.
Source: Newspaper recipe clipping, unknown source, date
1 2/3 cups sifted cake flour
1 3/4 teaspoons baking powder
1 1/4 cups sugar, divided use
1 sprig salt
1/3 cup vegetable oil
2/3 cup liquid (juice from 2 medium oranges plus water as needed)
2 tablespoons grated orange rind
5 egg yolks, unbeaten (about 1/3 cup)
5 egg whites, (about 2/3 cup)
1/4 teaspoon cream of tartar
Sift together the cake flour, baking powder, 1 cup sugar, and salt. Add oil, liquid, orange rind, and egg yolks; beat until smooth. Set aside.
Beat egg white with cream of tartar until egg whites are stiff but not dry. Add the remaining 1/4 cup sugar gradually; beat to a very stiff meringue. Do not underbeat.
Fold egg yolk mixture carefully into egg whites until completely blended. Pour mixture into an ungreased 9 or 10-inch tube pan.
Bake in a 350 degree F oven 50-60 minutes for a 9-inch pan, or 40-50 minutes for a 10-inch pan. Invert pan when it comes out of the oven and cool about an hour.
Source: Newspaper recipe clipping, unknown source, date
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Banana-Nut Upside-Down Cake (with peach or plum variations, pressure cooker)
- Lemon Layer Cake with Lemon Frosting
- Coffee Cake with Variations (Washington Flour, 1968)
- Raspberry Breakfast Cake
- Buttermilk Chess Cake (using cake mix)
- Dump Cake - difference in butter
- Baltimore Peach Cake with Apricot Glaze (using yeast) (1980's)
- Chocolate Swirl Surprise Cake (using cake mix and cream cheese)
- Special Coffee Cake (using sour cream, 3 recipes)
- Lithuanian Apple Cake (with apple slices and batter in layers)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute