Orange Chiffon Cake 1964

"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."
 
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Ready In:
1hr 5mins
Ingredients:
12
Yields:
1 tube cake pan
Serves:
12
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ingredients

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directions

  • Measure sifted cake flour to make 2 1/4 cups.
  • Sift the flour now with 1 cup of the sugar, baking powder and salt.
  • Make a well. in a bowl.
  • Add the oil, yolks, water juice and rind along with the seeds
  • 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.
  • Beat with a wooden spoon until smooth.
  • Beat whites in a seperate bowl with cream of tartar until foamy and lightl peaks.
  • Add the last 1/2 cup sugar gradually beating to stiff peaks.
  • Fold with whisk into the batter.
  • Blending but not deflating.
  • Pour into ungreased tube pan.
  • Bake 325 for 50- 55 minutes.
  • Test.
  • Reove from oven and let stand one to two minutes.
  • Turn onto wire parchment lined rack to cool completely upside down still in pan.
  • Cool completely, run a knife around outer edges and now remove from pan.
  • Frost when cool with desired frosting or glaze.
  • -- .

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RECIPE SUBMITTED BY

Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.
 
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