Orange Chiffon Cake
Chiffon Cake
Classic Orange Chiffon Cake
Lemon Chiffon Cake


Orange Chiffon Cake

Recipe By: Travis and Jenn Bartimus
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: CAKE

2 cups all purpose flour
1 1/2 cups sugar
4 tsp baking powder
1 tsp salt
6 eggs ; (separated) 3/4 cup fresh orange juice
1/2 cup vegetable oil
2 tablespoons grated orange peel
1/2 tsp cream of tartar
Orange ; Glaze
1/2 cup butter or margarine
2 -4 Tbsp fresh orange juice
1/2 tsp grated orange peel

In a large mixing bowl, combine first four ingredients. Add egg yolks,
orange juice, oil,and peel. Beat until smooth, about 5 minutes. In another
bowl, beat egg whites and cream of tartar until stiff, but not dry. Fold
into orange mixture. Spoon into ungreased tube pan.
Bake 350 for 45-50 minutes or until tests done.

Orange Glaze
Melt butter in saucepan, add rest of ingredients. Drizzle over cake


Chiffon Cake

Serving Size: 4

2 1/4 cups Sifted cake flour
1 1/2 cups Sugar
1 tablespoon Baking powder
1 teaspoon Salt
1/2 cup Vegetable oil
5 Egg yolks
3/4 cup Cold water
2 teaspoons Vanilla
2 teaspoons Grated lemon peel
1 cup Egg whites ; 7-8
1/2 teaspoon Cream of tartar

Jean Anderson, in The American Century Cookbook, says a California hobby
cook named Harry Baker invented the chiffon cake and baked it for
Hollywood functions and the famed Brown Derby restaurant. He wouldn't
divulge the secret to his high-rising cake until he sold the recipe to
General Mills in 1947. The secret was vegetable oil, and General Mills, in
the company's 1950 Betty Crocker's Picture Cookbook, called it the "first
new cake in a hundred years.'' This recipe is from Anderson's book.

Preheat oven to 325. Sift flour, sugar, baking powder and salt into large
mixing bowl. Make well in center and add oil, egg yolks, water, vanilla
and lemon peel. Beat until smooth with a spoon. Whip egg whites with cream
of tartar to stiff peaks. Pour yolk mixture gradually over beaten whites,
gently folding in with rubber spatula just until blended. Pour batter
into ungreased 10-inch tube pan and bake 55 minutes. Raise oven
temperature to 350 and bake 10-15 minutes longer, until surface springs
back when lightly touched. Invert pan immediately and cool cake to room
temperature. Turn pan right side up and rap sharply on counter to loosen
cake. Turn cake out and frost if desired. From: Duckie
<jmstwn1607@earthlink.



Classic Orange Chiffon Cake

Serving Size: 16

Cake
5 Egg whites
1/2 teaspoon Cream of tartar
1 pk Yellow cake mix
3 Egg yolks
3/4 cup Orange juice
1/2 cup Vegetable oil
1/4 cup Frozen orange juice
Concentrate
1 teaspoon Grated orange peel
Glaze
2 cups Confectioners' sugar
3 tablespoons Orange juice

Heat oven to 325 degrees. Cake: Place the egg whites and cream of tartar
in a medium bowl. Beat on high speed until stiff peaks form, about 2-3
minutes Place cake mix, egg yolks, orange juice, oil, orange juice
concentrate and orange peel in large bowl. Beat on low speed 1 minute.
Stop. Scrape down sides of bowl with rubber spatula. Increase speed to
medium. Beat 2 minutes Batter should look well blended. Turn beaten egg
white out on top of batter. fold whites into batter until mixture is light
but well combined. Pour batter into ungreased 10" tube pan, smoothing top.
Bake for 45-50 minutes or until golden brown and top of cake springs back
when lightly pressed with tip of finger. Remove pan from oven and
immediately turn upside down on the neck of a glass bottle to cool for 1
hour. run long, sharp knife around edge of cake. Invert onto wire rack.
then invert again onto serving platter, right side up.

Glaze: Place confectioners' sugar and orange juice in medium bowl. Beat on
low speed 1 minutes. Spread glaze over top and sides of cake. Let glaze
set for 20 minutes. Slice and serve.

Recipe By :Family Circle From: "Nancy"




Lemon Chiffon Cake

This chiffon cake is made with beaten egg whites, vanilla, and lemon peel
for flavoring.

Recipe By: Diana Rattray,
Serving Size: 10

2 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks
3/4 cup water
1 teaspoon vanilla extract
2 teaspoons finely grated lemon peel
1 cup egg whites ; (about 8 to 10)
1/2 teaspoon cream of tartar

Into a mixing bowl, sift flour, sugar, baking powder, and salt. Make a
well in center. To the well, add oil, egg yolks, water, vanilla, and lemon
peel. Beat until smooth and creamy. Combine egg whites with cream of
tartar; beat to very stiff peaks. Pour egg yolk batter in a thin stream
over entire surface of beaten egg whites, carefully cutting and folding
just to blend. Bake in an ungreased 10-inch tube pan at 325 for 55
minutes. Increase heat to 350 and cook 10 minutes longer. Invert pan;
cool. Frost with seven minute frosting or your favorite fluffy frosting


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