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Popular in Food

Orange Chiffon Cake

Serve this pretty two-layer cake with fresh berries at a spring party.

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  • Makes: 12 servings
  • Prep: 30 mins
  • Chill: 1 hr
  • Bake: 30 mins 350°F

Orange Chiffon Cake



  1. Preheat oven to 350 degree F. Grease and flour two 9x1-1/2-inch round cake pans; set aside. Finely shred 1 tablespoon of peel from 1 orange. Squeeze juice from 2 oranges to measure 1/2 cup juice. Section remaining orange. In a large mixing bowl beat egg whites to soft peaks. Gradually add 1/2 cup of the sugar, beating to stiff peaks. In another large mixing bowl combine flour, baking powder, salt, and remaining 1 cup sugar.
  2. Add milk and oil. Beat on low speed of electric mixer until combined. Add orange juice and egg yolks; beat 1 minute. Gently fold in egg white mixture until combined. Fold in orange peel. Divide batter evenly between pans. Bake for 30 to 35 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool completely on wire racks; remove from pans. Frost with Orange Fluff Frosting. Top with reserved orange sections. Makes 12 servings.

Orange Fluff Frosting



  1. In a small saucepan stir together sugar and cornstarch. Stir in orange juice. Cook and stir over medium-low heat until mixture is thickened. Cook and stir for 2 minutes more. Remove from heat; stir in orange peel. Cover and chill for 1 hour. In a large bowl beat cream with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold in orange juice mixture.

Nutrition Facts (Orange Chiffon Cake)

    Per serving:
  • 417 kcal cal.,
  • 22 g fat
  • (11 g sat. fat,
  • 3 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 91 mg chol.,
  • 292 mg sodium,
  • 51 g carb.,
  • 1 g fiber,
  • 31 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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