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Orange Chiffon Cake 1964

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“This cake can be made with or without the poppyseeds whichever your family and friends enjoy. The frosting I make for this cake depends on the occasion, fluffy I make recipe #82614 or a nice citrus orange lemon glaze, grapefruit is nice too. I have for parties used a nice Raspberry Buttercream recipe, goes with the orange very nice.”
READY IN:
1hr 5mins
SERVES:
12
YIELD:
1 tube cake pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Measure sifted cake flour to make 2 1/4 cups.
  2. Sift the flour now with 1 cup of the sugar, baking powder and salt.
  3. Make a well. in a bowl.
  4. Add the oil, yolks, water juice and rind along with the seeds
  5. Most of the time when I know I am making this cake I soak my seeds in the orange juice and water the night before, just to soften a little. Of course the poppyseeds are optional in the recipe.
  6. Beat with a wooden spoon until smooth.
  7. Beat whites in a seperate bowl with cream of tartar until foamy and lightl peaks.
  8. Add the last 1/2 cup sugar gradually beating to stiff peaks.
  9. Fold with whisk into the batter.
  10. Blending but not deflating.
  11. Pour into ungreased tube pan.
  12. Bake 325 for 50- 55 minutes.
  13. Test.
  14. Reove from oven and let stand one to two minutes.
  15. Turn onto wire parchment lined rack to cool completely upside down still in pan.
  16. Cool completely, run a knife around outer edges and now remove from pan.
  17. Frost when cool with desired frosting or glaze.
  18. -- .

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