Rating: 3.22 stars
23 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 6
  • 23 Ratings

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

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
30 mins
chill:
1 hr
bake:
30 mins at 350°
cook:
15 mins
Servings:
12
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Orange Chiffon Cake

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Nutrition Facts (Orange Chiffon Cake)

417 calories; total fat 22g; saturated fat 11g; polyunsaturated fat 3g; monounsaturated fat 7g; cholesterol 91mg; sodium 292mg; potassium 133mg; carbohydrates 51g; fiber 1g; sugar 31g; protein 5g; vitamin a 680IU; vitamin c 15mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 48mcg; vitamin b12 0mcg; calcium 91mg; iron 1mg.

Orange Fluff Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews

23 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 6