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Orange-Lemon Chiffon Cake

It is important to use correct measurements of eggs in this recipe. If using eggs other than large eggs, should measure 1 cup egg whites and 1/2 cup plus 1 tablespoon egg yolks. Separate eggs white cold; let stand until room temperature before mixing.
A 10 - inch tube pan can be used.

2¼ cups sifted cake flour
1½ cups sugar
1 teaspoon salt
1 tablespoon baking powder
½ cup oil
6 egg yolks, room temperature
1 cup orange juice
2 tablespoons grated orange peel
1 teaspoon vanilla
1 tablespoon lemon juice
8 egg white, room temperature
½ teaspoon cream of tartar


Step 1
Preheat oven to 325 F.

Step 2
Sift flour, sugar, salt and baking powder into a medium size bowl. Make a well in center. Add oil, egg yolks, orange juice and peel, vanilla and lemon juice. Beat until satiny smooth.

Step 3
In a large bowl, beat egg whites and cream of tartar until stiff peaks form. Whites should be stiffer than for angel food cake.

Step 4 Using a rubber spatula, gently fold egg whites, 1/4 at a time, into yolk batter just until blended. Pour into a ungreased 10 - inch bundt pan.

Step 5 Bake in a preheated oven for 55 minutes. Increase temperature to 350 F. Bake 10 minutes more or until lightly browned and springs back when lightly touched. Invert pan into a cooling rack until cake is cooled.

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