ORANGE CHIFFON CAKE
This is another recipe from the 1937 era. This cake is a true gem.
Provided by Cecelia Anderson
Categories Desserts
Number Of Ingredients 10
Steps:
- 1. Heat oven to 325 degrees.
- 2. In a large bowl sift flour, sugar, baking powder, and salt. Make well in flour mixture: pour oil in well.
- 3. Add egg yolks, orange rind and juice. Beat until smooth.
- 4. Pour egg whites into another bowl, add cream of tartar. Beat whites until they hold very stiff peaks (they should be stiffer than for meringue).
- 5. Slowly pour egg-yolk mixture over whites, folding in gently. DO NOT STIR. Continue folding until mixture is just blended.
- 6. Turn batter into UNGREASED tube pan. Bake at 325 degrees for 55 minutes-then at 350 degrees for 10-15 minutes or until cake tester inserted in center comes out clean.
- 7. Cool and remove-do not remove while still warm or cake will shrink. Invert and let tube pan rest on center tube or on cooling rack where there can be circulation around cake.
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