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Recipe : Entry # 1644
Maxine Day
Recipe Title
Orange Chiffon cake
Recipe Theme
Covington EC
2 eggs
3 oranges
1½ cups sugar
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup milk
1⁄3 cup cooking oil
Orange Fluff Frosting
Orange Fluff Frosting:
2 tablespoons orange zest, finely grated
1⁄3 cup sugar
4 teaspoons cornstarch
½ cup orange juice
2 cups whipping or heavy cream
Let eggs stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Grease and flour two 9x1 ½-inch round cake pans; set aside. Finely grate 1 tablespoon of orange zest. Squeeze juice from 2 oranges to measure ½ cup juice. Section remaining orange; set aside. Separate eggs; set yolks aside. Beat egg whites to soft peaks in a large mixing bowl on high speed until soft peaks form (tips curl). Gradually add ½ cup of the sugar, beating on medium speed until stiff peaks form (tips stand straight). Combine the remaining 1 cup sugar, the flour, baking powder and salt in another large mixing bowl. Add milk and oil. Beat until combined. Add orange juice and egg yolks; beat for 1 minute. Gently fold in egg white mixture until combined. Fold in zest. Divide batter between prepared pans. Bake 30-35 minutes or until toothpick inserted near center comes out clean. Cool completely in pans on wire racks; remove from pans. Frost with Orange Fluff Frosting. Trim top with reserved orange sections. Chill. Makes 12 servings.
In a small saucepan stir together sugar and cornstarch. Stir in orange juice. Cook and stir over medium-low heat until mixture thickens. Cook and stir 2 minutes more. Remove from heat; stir in reserved orange zest. Cover and chill 1 hour. Beat 2 cups whipping or heaving cream to stiff peaks; fold into chilled mixture.