24 ounces cake flour
1 1/2 ounces baking powder (3 tbsp)
2 teaspoons salt
19 ounces granulated sugar
1 pound egg yolks (2 cups), beaten
1 1/2 cups vegetable oil
1 1/2 cups water
1 cup orange juice
2 tablespoons grated orange peel
20 ounces egg whites (2 1/2 cups)
2 teaspoons cream of tartar
18 ounces granulated sugar
1 1/2 quarts Orange Butter Icing (variation of Creamy Icing)
Servings: 42
1. Combine Flour, baking powder, salt, and 1 lb 3 oz sugar in mixer bowl. Mix on low speed for about 10 seconds, or until blended, using flat beater.
2. Combine egg yolks, salad oil, and water. Add to dry ingredients. Mix on medium speed until smooth.
3. Add orange juice and peel gradually. Mix well after each addition, but avoid overmixing.
4. Whip egg whites until foamy. Add cream of tartar and continue beating until egg whites form soft peaks.
5. Add 1 lb 2 oz sugar gradually and continue beating until very stiff. Fold gently into batter.
6. Scale into three ungreased tube cake pans, 2 lb 12 oz per pan.
7. Bake at 350°F for 45-50 minutes. Immediately on removal from oven, invert cakes to cool.
8. When cake has cooled, remove from pan and ice.
Yield: 3 1/8 inch cakes
Notes: VARIATIONS:
Cocoa Chiffon Cake. Omit orange juice and peel. Add 5 oz cocoa to dry ingredients. Increase water to 2 1/3 cups. Add 1 Tbsp vanilla.
Walnut Chiffon Cake. Omit orange juice and peel. Increase water to 2 1/3 cups. Add 2 Tbsp vanilla and 12 oz finely chopped walnuts. Ice with Burnt Butter Icing.
1 1/2 ounces baking powder (3 tbsp)
2 teaspoons salt
19 ounces granulated sugar
1 pound egg yolks (2 cups), beaten
1 1/2 cups vegetable oil
1 1/2 cups water
1 cup orange juice
2 tablespoons grated orange peel
20 ounces egg whites (2 1/2 cups)
2 teaspoons cream of tartar
18 ounces granulated sugar
1 1/2 quarts Orange Butter Icing (variation of Creamy Icing)
Servings: 42
1. Combine Flour, baking powder, salt, and 1 lb 3 oz sugar in mixer bowl. Mix on low speed for about 10 seconds, or until blended, using flat beater.
2. Combine egg yolks, salad oil, and water. Add to dry ingredients. Mix on medium speed until smooth.
3. Add orange juice and peel gradually. Mix well after each addition, but avoid overmixing.
4. Whip egg whites until foamy. Add cream of tartar and continue beating until egg whites form soft peaks.
5. Add 1 lb 2 oz sugar gradually and continue beating until very stiff. Fold gently into batter.
6. Scale into three ungreased tube cake pans, 2 lb 12 oz per pan.
7. Bake at 350°F for 45-50 minutes. Immediately on removal from oven, invert cakes to cool.
8. When cake has cooled, remove from pan and ice.
Yield: 3 1/8 inch cakes
Notes: VARIATIONS:
Cocoa Chiffon Cake. Omit orange juice and peel. Add 5 oz cocoa to dry ingredients. Increase water to 2 1/3 cups. Add 1 Tbsp vanilla.
Walnut Chiffon Cake. Omit orange juice and peel. Increase water to 2 1/3 cups. Add 2 Tbsp vanilla and 12 oz finely chopped walnuts. Ice with Burnt Butter Icing.
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