Orange Chiffon Cake 1964

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
1hr 5mins
1 tube cake pan

Ingredients Nutrition


  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. -- .

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a