Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Orange Chiffon Cake




Source of Recipe


nanamitchem






List of Ingredients



• 2 cups all-purpose flour
  
• 1 cup sugar
  
• 1 tablespoon baking powder
  
• 1 teaspoon salt
  
• 1/2 cup vegetable oil
  
• 5 egg yolks
  
• 1/4 cup water
  
• 3/4 cup orange juice
  
• 1 teaspoon orange rind, grated
  
• 1 teaspoon vanilla
  
• 1 cup egg whites
  
• 1/2 cup sugar
  
• 1/2 teaspoon cream of tartar
  
• Orange Fluff Icing:
  
• 1 cup sugar
  
• 1/2 cup egg whites
  
• 1 tablespoon orange rind, grated
  
• 1/4 cup orange juice
  
• 1 teaspoon cornstarch
  






Instructions



1. Preheat oven to 325 degrees. In a large mixing bowl, blend flour, 1 cup sugar, baking powder and salt. Add oil, egg yolks, water, orange juice, rind and vanilla. Mix until smooth.
   
2. Beat egg whites with cream of tartar. Gradually add sugar and beat to form soft peaks. Fold egg whites into batter. Pour into a 10 inch ungreased tube pan. Bake for 1 hour. Test with a cake tester. Invert until cold. Loosen cake with knife. Unmold. Cover with orange fluff icing.
   
3. Orange Fluff Icing: Place all ingredients in a mixing bowl. Beat with a whisk over a double boiler until peaks start to form. Remove from heat, beat for 2 to 3 more minutes or until icing is at a spreadable consistency. Cover chiffon cake.