Orange Chiffon Cake

Posted on Jun 24 2024 in
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Orange Chiffon Cake

214 cups sifted cake flour

112 cups sugar

3 tsp baking powder

1 tsp salt

12 cup neutral oil

5 egg yolks

2 tsp grated orange peel

1 tsp grated lemon peel

12 cup fresh orange juice

14 cup water

2 tsp vanilla

1 cup egg whites (7 or 8)

12 tsp cream of tartar



2 tsp grated orange peel

2 egg yolks

Orange juice

1 tsp grated lemon peel

1 Tbsp fresh lemon juice

14 tsp vanilla

6 Tbsp softened butter or margarine

1 lb. confectioners’ sugar

Combine yolks with enough juice to yield 13 cup. Combine all ingredients in a bowl. Beat until smooth and of spreading consistency.


Sift together dry ingredients in a large bowl. Make a well in the center; add oil, egg yolks, orange and lemon peel, orange juice, water, and vanilla. Beat until smooth. Beat egg whites until frothy; add cream of tartar. Continue beating until whites hold very stiff peaks but are not dry. Carefully fold in the egg yolk mixture until just blended. Pour into a 10-inch tube pan. Bake at 325 F for 50 to 55 minutes; increase heat to 350 F and continue baking for 10 to 15 minutes. Remove from the oven and invert immediately on a wire rack. Cool completely before removing from the pan. Spread with the citrus frosting.


Recipe from 1967 Indiana Rural News (now Indiana Connection)